Method

1. Preheat oven to 180°C.
    
2. Heat the confit duck legs in the oven for 10 minutes. Then remove and shred the meat off the duck legs using two forks. Combine in a bowl with mango, spring onions, chives, ginger and salt and pepper.
    
3. Layer 3 sheets of filo pastry, brushing butter between each layer. Cut sheets in half horizontally.
    
4. Place a large spoon full of mixture at the edge of one of the halves and roll. Cut off and repeat with remaining mixture.  You should get roughly 3 rolls out of each ‘half’ sheet of filo pastry and about 8-10 rolls.
    
5. Bake in the oven for 30 minutes.
    
6. Serve with mango chutney.

Chef’s Tips

Recipe by Shelley Judge

Products used

Confit Duck Legs

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