Zou Zou's Duck Borek Recipe

Prepare shredded duck

If not using pre-shredded confit, remove duck meat from legs, discard bones and skin if desired, and shred meat into bite-sized pieces. Pat slightly dry with paper towels.

In a large skillet over medium heat, melt 2 tbs unsalted butter. Add the diced onion and sweat for 6–8 minutes until translucent and beginning to caramelize; do not brown too quickly.

Add the minced garlic and cook 30–45 seconds until fragrant.

Add the shredded duck to the skillet and stir to combine, breaking up any large pieces. Cook 3–4 minutes to warm through and allow flavors to marry.

Stir in orange zest, orange juice, ground coriander, ground cumin, salt, and black pepper. Reduce heat to medium-low and simmer 4–6 minutes until most of the liquid has evaporated and the mixture is jammy. If using orange marmalade, stir in 2 tbs now for a sweeter, glazed note.

Remove skillet from heat and stir in chopped pistachios and chopped parsley. Taste and adjust seasoning. Let mixture cool to warm (about 15 minutes) before assembling so phyllo doesn't become soggy.

Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper. Lightly flour a work surface to keep phyllo from sticking.

In a small bowl whisk together the egg and 1 tbs milk to make an egg wash. Keep melted butter warm for brushing.

Lay one sheet of phyllo on the work surface and brush the entire surface lightly with melted butter. Place another sheet on top and brush again. Repeat until you have a stack of 3–4 brushed sheets (use fewer sheets for a more delicate borek, more for sturdier). Keep remaining phyllo covered with a lightly damp towel to prevent drying.

Cut the stacked phyllo into 8–10 rectangles (depending on desired borek size). Place about 2–3 tbs of the cooled duck filling near one short edge of each rectangle, leaving a 1 cm border.

Fold short edge over filling, then fold sides in and roll tightly to form a log. Place seam-side down on the prepared baking sheet. Repeat with remaining phyllo and filling. Brush each log generously with melted butter, then brush with egg wash for color and sheen.

If desired, sprinkle a few extra chopped pistachios on top of each borek for crunch and visual appeal.

Bake in the preheated oven for 20–25 minutes, rotating the sheet halfway through, until golden brown and crisp. Internal filling should be hot and phyllo flaky.

If using orange marmalade glaze: in the last 2 minutes of baking, brush the tops with 1–2 tbs warmed marmalade and return to oven briefly to set.

Remove from oven and transfer to a wire rack. Let rest 5 minutes before serving so the filling settles.

While the boreks bake, make the sauce: in a small saucepan over medium heat, sweat the minced shallots in a teaspoon of butter or oil until softened, 2–3 minutes.

Add the white wine and simmer until reduced by half, about 2–3 minutes.

Add the fresh orange juice and stock and bring to a gentle simmer. Reduce the liquid by about one-third until slightly syrupy, 6–8 minutes.

Off the heat, whisk in the cold butter cubes one piece at a time to create a glossy emulsion. Stir in honey, salt and pepper to taste. Keep warm; reheat gently if needed before serving.

To serve, spoon a little warm orange sauce onto the plate and place a borek on top, or serve sauce at the side for dipping.