Recipe courtesy of Michael Symon
1 hr 30 min
1 hr 20 min
10 min
6 servings


  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 sugar
  • 1 teaspoon dried yeast
  • 2 tablespoons softened butter
  • 1 egg beaten
  • 6 tablespoons warm milk
  • 1 teaspoon cumin
  • 6 ounces chopped duck confit
  • 3 ounces chopped plums
  • 3 ounces toasted chopped walnuts
  • 2 ounces chicken stock
  • 1 tablespoon chopped cilantro
  • 2 oranges juiced and zested


Mix flour, salt and sugar, mix and then add yeast. Add the butter, egg, milk and cumin. Mix until smooth, cover and let rest for 1 hour at room temperature to rise. Mix duck, plums, walnuts and remaining ingredients place on stove and simmer for 3 minutes. Season with salt and pepper. Let cool. Roll out dough to 1/8-inch thick and cut into 3-inch circles. Place 1 teaspoon of mixture in the center of each circle, fold over and crimp edges. Bake in a preheated 350 degree oven for 10 minutes until golden brown. Serve with sour cream and grilled apples.

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