Confit Duck Legs Filo Parcels
Ingredients
- 1 packet Confit Duck Legs
- 3 spring onion stalks, thinly sliced
- 5 – 6 stalks coriander, sliced (about ¼ cup)
- 1 small carrot, finely diced
- 2 tablespoon soy sauce
- 2 tablespoon oyster sauce
- 1 teaspoon vinegar
- 1 teaspoon red chili flakes
- Salt, to taste
- 1 packet filo pastry
- Butter or Oil, as required
- Sweet chili sauce, to serve
Products used
Method
- Prepare Confit Duck Legs in the oven as per packet instructions. Let the duck cool, and then finely shred the duck meat. Set aside.
- Place sliced spring onion, diced carrot and sliced coriander into a bowl.
- Add soy sauce, oyster sauce, vinegar, red chili flakes and salt to taste. Adjust amount of chili to personal preference.
- Add the shredded duck meat and mix well. In case the mixture is wet, add a tablespoon of cornstarch / corn flour and mix through.
- Slice the filo pastry sheet lengthways in half, and then in thirds – this will yield 6 squares per sheet.
- Place three squares of filo sheet on another, using a little melted butter (or oil) on the edges. Place 1 – 1 ½ teaspoon of the filling in the middle. Gather up the outside, and scrunch them up to create a parcel. Repeat till all the filo parcels are made – this amount of filling will make about 18 – 22 parcels.
- Heat oven to 200C/180C fan. Line a baking tray with parchment paper.
- Place the prepared parcels on the baking tray, and bake in the oven for about 10 – 15 minutes until golden. Serve with sweet chili sauce, and cucumbers on the side.
Recipe by Mirchi Kitchen (@mirchitales): https://www.mirchitales.com/