![Shawarma-Duck-Cake-Wide](https://www.tasteandflavors.com/wp-content/uploads/2017/10/Shawarma-Duck-Cake-Wide.jpg)
INGREDIENTS |
Duck shawarma marinade
- 1 whole duck
- 3 oranges, zested
- 750g orange juice
- 5g oregano
- 25g shawarma spices
- 3g cardamom powder
- 7g coriander powder
- 20g salt
- 2g mastic
- 75g olive oil
- 75g sunflower oil
- 100g white vinegar
- 100g red vinegar
- 75g onion
- 15g garlic
- 250g onion wings
- 50g lamb fat
Pine nuts tarator
- 300g pine nuts
- 2 garlic cloves
- 2 lemons for juice
- 3 slices bread (pain de mie)
- Water
- Salt
Dough
- Filo pastry dough
- Clarified butter
- Black and white sesame seeds
PREPARATION |
For the Pine Nuts Tarator:
![Pine-Nuts-Tarator-1](https://www.tasteandflavors.com/wp-content/uploads/2017/10/Pine-Nuts-Tarator-1.jpg)
1. Mix all of the ingredients together…
![Pine-Nuts-Tarator-2](https://www.tasteandflavors.com/wp-content/uploads/2017/10/Pine-Nuts-Tarator-2.jpg)
2. …and adjust the texture
with water.
![Pine-Nuts-Tarator-3](https://www.tasteandflavors.com/wp-content/uploads/2017/10/Pine-Nuts-Tarator-3.jpg)
3. For a more liquid texture, add more water.
For the duck shawarma marinade: Mix all of the ingredients and marinate the duck for at least 12 hours; bake in a pre-heated oven at 220°C for around 20 minutes.
![Duck-Shawarma-Marinade-1](https://www.tasteandflavors.com/wp-content/uploads/2017/10/Duck-Shawarma-Marinade-1.jpg)
1. Once baked, shred the duck.
![Duck-Shawarma-Marinade-2](https://www.tasteandflavors.com/wp-content/uploads/2017/10/Duck-Shawarma-Marinade-2.jpg)
2. In a sauce pan, place the lamb fat and the onion wings; stir until tender and bright (shiny).
![Duck-Shawarma-Marinade-3](https://www.tasteandflavors.com/wp-content/uploads/2017/10/Duck-Shawarma-Marinade-3.jpg)
3. Add the shredded duck and mix well with a spoon.
For the dough:
![Dough-Shawarma-Duck-Cake-1](https://www.tasteandflavors.com/wp-content/uploads/2017/10/Dough-Shawarma-Duck-Cake-1.jpg)
1. On a counter table, spread a sheet of filo pastry.
![Dough-Shawarma-Duck-Cake-2](https://www.tasteandflavors.com/wp-content/uploads/2017/10/Dough-Shawarma-Duck-Cake-2.jpg)
2. Brush with clarified butter.
![Dough-Shawarma-Duck-Cake-3](https://www.tasteandflavors.com/wp-content/uploads/2017/10/Dough-Shawarma-Duck-Cake-3.jpg)
3. Then place another sheet
on top.
![Dough-Shawarma-Duck-Cake-4](https://www.tasteandflavors.com/wp-content/uploads/2017/10/Dough-Shawarma-Duck-Cake-4.jpg)
4. Cut the dough into rectangular pieces.
![Dough-Shawarma-Duck-Cake-5](https://www.tasteandflavors.com/wp-content/uploads/2017/10/Dough-Shawarma-Duck-Cake-5.jpg)
5. Place the layer in a cooking mould, then add another layer (repeat above process) making sure that the mould is well covered by the pastry layers from all sides.
![Dough-Shawarma-Duck-Cake-6](https://www.tasteandflavors.com/wp-content/uploads/2017/10/Dough-Shawarma-Duck-Cake-6.jpg)
6. Make sure you have extra inches of the pastry coming out of the mould (to be used as a cover once filled). Brush the bottom and sides of the filo with clarified butter.
![Dough-Shawarma-Duck-Cake-7](https://www.tasteandflavors.com/wp-content/uploads/2017/10/Dough-Shawarma-Duck-Cake-7.jpg)
7. Fill the pastry dough with shredded duck filling and soak with the pine nuts tarator.
![Dough-Shawarma-Duck-Cake-8](https://www.tasteandflavors.com/wp-content/uploads/2017/10/Dough-Shawarma-Duck-Cake-8.jpg)
8. Use leftover pastry to cover the filling; brush with
clarified butter.
![Dough-Shawarma-Duck-Cake-9](https://www.tasteandflavors.com/wp-content/uploads/2017/10/Dough-Shawarma-Duck-Cake-9.jpg)
9. Spread some sesame seeds on top. Bake at 180°C heated oven until golden. Serve with salad, pickles and pine nuts tarator.