Stuffing
1 duck, cleaned and deboned without skin and fat
1 tablespoon of olive oil
1/4 cup of chopped parsley
1 cup of red wine
1 onion
3 cups of hot water
1 tablespoon of butter
2 tomatoes
2 tablespoons of fresh cilantro
wheat flour
250g of green peas
1/4 cup of pitted black olives, chopped
1 clove of garlic
Salt and pepper to taste
1 egg for brushing
Dough
300g of cold butter in cubes
300g of ricotta cheese passed through a sieve
300g of wheat flour
1/2 tablespoon of salt
1 1/2 tablespoons of
yeast in powder
Stuffing
1 duck, cleaned and deboned without skin and fat
1 tablespoon of olive oil
1/4 cup of chopped parsley
1 cup of red wine
1 onion
3 cups of hot water
1 tablespoon of butter
2 tomatoes
2 tablespoons of fresh cilantro
wheat flour
250g of green peas
1/4 cup of pitted black olives, chopped
1 clove of garlic
Salt and pepper to taste
1 egg for brushing
Dough
300g of cold butter in cubes
300g of ricotta cheese passed through a sieve
300g of wheat flour
1/2 tablespoon of salt
1 1/2 tablespoons of
yeast in powder
Stuffing: season the duck with salt, pepper, tomato, and wine
Sauté with garlic and onion
Let it brown and add hot water
Cook over medium heat until tender
Remove from heat, shred, and reserve
Boil the broth and separate
Brown the butter and flour
Add the broth gradually and mix to form a cream
Put the duck, green peas, and black olives in and cook for 3 minutes
Sprinkle with parsley and let it cool
Dough: mix the ingredients to form a smooth dough
Let it rest in the refrigerator for 30 minutes
Open half of the dough in a removable-bottom pan and spread the cold stuffing
Cover with the remaining dough and, using a pastry cutter, make 3 windows on the top of the cake
Decorate with the cutouts and brush with beaten egg
Bake in a medium preheated oven.
