Roasted Duck Cigars With ClemenGold Zest
The combination of flavours between the duck and the sweetness of the ClemenGold makes this dish simply irresistible.
4 people
30 minutes
35 minutes
Ingredients
- 40 g Butter melted
- 1 tsp Chilli Sauce or more, to taste
- 4 - Duck Leg Portions roasted and shredded
- 1 clove Garlic crushed
- 2 tbsp Hoisin Sauce
- 1 - Onion finely chopped
- 3 - Phyllo Pastry Sheets
- 2 tsp Sesame Oil
- 1 tbsp Soy Sauce
- 1 tsp SuperValu Fresh Ginger grated
- 2 tbsp SuperValu Oil for frying
- 1 zest SuperValu Signature Tastes Clemengold
Dipping Sauce
-
1
-
SuperValu Signature Tastes Clemengold
peeled and roughly chopped
Method
- Preheat the oven to 180°C.
- Fry the onion, garlic and ginger until soft.
- Mix in the shredded meat and zest, season to taste and set aside.
- Roll out a sheet of phyllo pastry on a work surface and cut in length halfways, and each half again, to make four rectangles.
- Cover the other two phyllo sheets with a tea towel so they will not dry out before use.
- Brush the phyllo sheet with melted butter.
- Spread the meat filling close to one edge of each pastry rectangle; fold the pastry over to enclose the edges of the filling and roll the pastry into cigars.
- Butter the seam; seal and place seam-side down on a baking tray lined with baking paper.
- Repeat with the rest of the phyllo sheets until you have 12 cigars.
- Bake in an oven preheated to 180˚C for 15-20 minutes until golden and crisp.
- In a small bowl, mix all the ingredients of the dipping sauce and serve.
