Recipe Sections
1/2 tsp ground ginger
1 tsp ground white pepper
1 tsp ground black pepper
1/2 tsp ground nutmeg
Pinch ground cloves
1 tbsp olive oil
1 onion, sliced
1 thyme sprig
50ml Luv-a-Duck duck stock
1 Luv-a-Duck Peking Duck Breast, diced
1 tbsp sultanas
1/2 tsp cocoa
1 tbsp brandy
375g filo pastry
50g melted butter
1. To make the filling, combine the ginger, peppers, nutmeg and cloves in a dry frying pan and heat until aromatic, then transfer to a small bowl and set aside.
2. Heat the oil in a frying pan over a high heat, add the onion and thyme and fry for 3-5 minutes until the onion is caramelised.
3. Reduce the heat and add the stock and simmer for about 5 minutes or until most of the liquid has evaporated, leaving a moist caramelised onion mixture.
4. Transfer to a bowl and combine with the diced duck, sultanas and 1/4 tsp of the spice mix (the remaining spice mix keeps well in the pantry and can be used to enliven a terrine, fish dishes or fruit cakes). Season with salt to taste.
5. To assemble, lay a sheet of filo on the bench and brush with the melted butter. Place another sheet on top, then cut the pastry lengthwise into 3 pieces and brush with butter again.
6. Put a tablespoon of mixture at the end of a sheet of filo and fold over to completely enclose the filling and form a triangle.
7. Keep folding the pastry over, retaining the triangle shape until you get to the end of the sheet.
8. Repeat with remaining pastry and filling. Put on a lightly greased baking tray, brush with butter and bake at 200C for 15 minutes or until golden brown.