Basil and Ginger Shredded Duck and Confit Lemon Samosas

INGREDIENTS serves 10

600g Sarrade shredded duck
3 spring onions
½ salted lemon confit
¼ bunch of basil
15g ginger
1dl olive oil
2g five-spice powder
5 sheets of filo pastry
Salt
Pepper

PREPARATION :

Peel and chop the onions.

Chop up the basil leaves.

Cut the lemon confit into 2 and then dice the flesh into little cubes

Peel and grate the ginger.
Add the chopped onions, diced lemon, basil, the ginger seasoned with salt, pepper and 5 spices to the shredded duck.

Cut the filo pastry into 4 strips and place a ball of stuffing onto each one. Fold the strip into a triangle.
In a hot nonstick frying pan with a drizzle of olive oil, brown the samosas for 1 min on each side.

Find all of our duck meat recipes