• 2 bay leaves
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1 star anise
  • 50g rock salt
  • 6 duck legs
  • chicken stock
  • 1 onion, finely chopped
  • oil
  • 1/2 tsp cinnamon
  • 2 tbsp dried soured cherries, finely chopped
  • 2 tbsp
 pine nuts, toasted
  • chopped to make 2 tbsp mint
  • 6 large sheets filo or brik pastry


  • a small bunch mint
  • a small bunch corinader


  • STEP 1

    Whizz the bay leaves, spices and salt together in a spice grinder. Rub the duck legs all over with the salt and tip the lot into a sealable bag. Put in the fridge overnight.

  • STEP 2

    Take the duck legs out of the salt and rinse them well. Pack them tightly into a casserole and add enough chicken stock to cover them. bring to a simmer, cover and cook gently for 11/2 hours or until the duck is tender enough to fall off the bone. Lift out the duck, discard the skin and bones and shred the meat while it is warm. cool the liquid left in the pan and then chill it so the fat rises to the surface and sets hard. Lift off the fat.

  • STEP 3

    Fry the onion in a little oil and add the cinnamon, soured cherries and pine nuts, Add the duck meat and a little of the cooking liquid to help it bind together. season (taste it first) and stir in half of the mint.

  • STEP 4

    Heat the oven to 200c/fan 180c/gas 4. Lay the filo pastry out 1 sheet at a time so it doesn’t dry out. bush it with oil, cut it into 3 strips lengthways. Put a spoonful of duck mixture at the bottom of each strip and fold up one side of the pastry to make a triangle, keep folding over and over to make a triangular parcel and brush with oil. Repeat with the other pastry sheets. Put them on a baking sheet and cook for 20-25 minutes or until the pastry browns and crisps.

  • STEP 5

    To make the chutney, whizz the remaining mint and coriander with enough olive oil to make it spoonable. serve with the samosas.


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