Roasted Duck Cigars With ClemenGold Zest

Duck cigar ClemenGold zest 7  640x427 Duck cigar ClemenGold zest 7  640x427

The combination of flavours between the duck and the sweetness of the ClemenGold makes this dish simply irresistible.  

4 people 30 minutes 35 minutes


  • 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


  1. Preheat the oven to 180°C.
  2. Fry the onion, garlic and ginger until soft.
  3. Mix in the shredded meat and zest, season to taste and set aside.
  4. Roll out a sheet of phyllo pastry on a work surface and cut in length halfways, and each half again, to make four rectangles.
  5. Cover the other two phyllo sheets with a tea towel so they will not dry out before use.
  6. Brush the phyllo sheet with melted butter.
  7. 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.
  8. Butter the seam; seal and place seam-side down on a baking tray lined with baking paper.
  9. Repeat with the rest of the phyllo sheets until you have 12 cigars.
  10. Bake in an oven preheated to 180˚C for 15-20 minutes until golden and crisp.
  11. In a small bowl, mix all the ingredients of the dipping sauce and serve.
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