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Serves 8


6 sheets of filo pastry
2 legs of duck confit meat, off the bone and shredded
2 slices of cooked foie gras (optional), cut into small cubes
2 tablespoons smooth apricot jam
1/2 teaspoon hot sauce such as Tabasco or sriracha (to taste)
1 tablespoon sherry vinegar
1 tablespoon water or orange juice
1 teaspoon ginger
1 teaspoon Chinese 5 spice powder
1 tablespoon finely diced shallot
1 tablespoon fresh parsley, chopped
1 tablespoon toasted, chopped almonds
1 tablespoon butter, melted
Salt and freshly ground black pepper


Preheat the oven to 210C / 420F
Mix the jam, hot sauce and the vinegar, add a bit of water (or orange juice) and set aside
Place the meat, ginger, Chinese 5 spice powder, shallot, parsley and almonds in a bowl
Season to taste and mix well
Delicately stir in the foie gras
Cut each sheet of filo into four
Place a spoonful of the mixture at one end of a filo rectangle, in the centre
Roll the filo around the filling until halfway along the filo sheet, then fold each side of unfilled pastry into the centre
Resist the urge to over stuff
Continue rolling into a cylinder and brush with the butter to seal
Place on a baking tray lined with parchment paper and brush with butter
Repeat with the remaining pastry sheets
Bake for about 10 to 15 minutes until golden and crisp
Serve hot with sweet chilli sauce