• 4-5 sheets of filo pastry
  • 4 duck breasts
  • 3 tbsp butter
  • 2 oranges
  • 4 garlic cloves, thinly sliced
  • 3 white onions, finely sliced
  • 2 cinnamon sticks
  • 2 dried red chillies, chopped
  • 1 tsp ground ginger
  • 300ml chicken stock
  • 300ml white wine
  • Small bunch of parsley, finely chopped
  • Small bunch of coriander, finely chopped
  • 4 eggs, beaten


  1. In a large pan on a medium heat. Add to this 1 tbsp olive oil and 1 tbsp butter. Once melted add to this the duck breasts, skin side down. Heat for about 4 mins until the skin starts to crisp. Turn the duck and cook on the other side for the same amount of time. Remove from the pan and set aside. Add to the pan the onions and garlic and coat in the spices. Saute this for about 5 minutes or so and then add in the herbs. Zest in the oranges and then cut roughly in segments. Add this to the pan too. Chop the duck and add back to the mix.
  2. Make sure that all the ingredients are well mix and then top with the stock and wine and cook down for a further 20-25 minutes. Remove the lid half way through so the liquid cooks down. Once the sauce starts to cook, stir in the eggs. When the eggs start to cook and scramble slightly, take off the heat. Season to taste at this point and remove the cinnamon sticks.
  3. Meanwhile layer the filo pastry in a grease 22cm pie dish and preheat the oven to 180. Start with one piece of pastry at the bottom. Melt the remaining butter and with a pastry brush, brush over the pastry. Add to this another sheet of filo and repeat. Then add in the cooked filling. Top this with the remaining filo sheets, using the previous method. You can either do this roughly so it is more rustic and crisp on top, or do it neatly by folding the edge overspill of pastry under the top pastry and they sealing the top pastry under the bottom.
  4. Place in the oven for 20 minutes until crisp and golden. For tradition, sprinkle with cinnamon and a bit of icing sugar.