Duck and Mango Filo Rolls
Ingredients
500g Luv-A-Duck Confit Duck Legs
1 Mango, peeled and thinly sliced (or canned mango slices)
3 Spring onions, thinly sliced
1 tbsp chives, thinly sliced
1-inch ginger, grated
2 tbsp mango chutney
Salt and pepper, to taste
75g butter
6 sheets filo pastry
Products used
Method
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Preheat oven to 180°C.
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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.
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Layer 3 sheets of filo pastry, brushing butter between each layer. Cut sheets in half horizontally.
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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.
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Bake in the oven for 30 minutes.
- Serve with mango chutney.
Chef’s tips
Recipe by Shelley Judge