Duck Filo Parcels


A delicious canape to impress dinner party guests!


  • 1 duck breast, skinned
  • 1 tsp oil
  • Salt and freshly ground black pepper for seasoning
  • 4 sheets of filo pastry
  • 25g butter, melted
  • about 8 tablespoons hoisin sauce
  • ¼ small cucumber, seeds removed and finely diced
  • 1 bunch of spring onions, finely chopped, plus extra to garnish.

Cooking Method

  1. Preheat the oven to 200ºC/Fan 180ºC/Gas 6 and grease two 12-hole mini muffin tins.
  2. Heat a small frying pan until hot. Brush the duck breast with a little oil and season well. Seal into the pan until golden on both sides. Then place on a baking sheet and roast in the preheated oven for 10 minutes. Leave to rest and then chop into small pieces.
  3. Meanwhile, brush two sheets of the filo pastry with melted butter and place one on top of the other. Slice 6 strips down and 4 strips across to make 24 squares. Place one square over another at an angle to make a star shape and then press this into the mini muffin tin (by now you should have four layers of pastry).
  4. Continue until all the squares have been used (this will make 12 tartlet cases)
  5. Bake the cases in the oven for about 12 minutes until lightly golden brown and crisp. Leave to cool.
  6. Mix the duck with the hoisin sauce, spring onion cucumber. Spoon the mixture into the filo parcels. Garnish with an small slice of spring onion.
  7. Serve warm and enjoy!


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