• Filo pastry dough • Clarified butter • Black and white sesame seeds  On a counter table, spread a sheet of filo pastry.  Brush with clarified butter.  Then place another sheet on top.  Cut the dough into rectangular pieces.  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. * Make sure you have extra inches of the pastry coming out of the mould (to be used as a cover once the filling is in place).  Brush the bottom and sides of the filo with clarif ied butter.  Fill the pastry dough with shredded duck filling and soak with the pine nuts tarator.  Use leftover pastry to cover the filling; brush with clarif ied butter.  Spread some sesame seeds on top. Bake at 180°C heated oven until golden.  Serve with salad, pickles and pine nuts tarator.