White Onion And Tamarind Chutney

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 24 servings

4 tamarind pods, peeled

250 ml cold water

600 g finely sliced white onions

1 clove of garlic, crushed

Pinch of crushed dried chillies

150 ml white wine vinegar

1 cinnamon stick

Pinch of saffron

150 g light brown sugar

20 g fresh ginger, peeled and grated

2 duck legs

1 tsp Maldon Sea Salt

500 ml duck fat

1 star anise

200 g flaked cooked confit of duck meat, roughly chopped

100 g diced Medoul dates

200 g White Onion and Tamarind Chutney

Zest of one lemon

Salt and freshly cracked black pepper

1 medium free range egg

100 g unsalted butter, melted

8 filo pastry sheets; 42cm x 29cm each sheet


4 tbs finely chopped English parsley

Duck, Onion and Date Pastilla Mixture

100 g Greek yoghurt

Zest and juice of half a lemon

Pinch of sumac

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