About this recipe:Delightful pastry baskets with slices of duck breast and a rich stuffing made from chicken, onions, breadcrumbs, honey and orange. Nice recipe if you have guests to impress. You can also try adding some Cointreau to the stuffing.
2 duck breasts
1 chicken breast, cubed
100g chicken livers
1 large shallot, minced
3 tablespoons honey
2 tablespoons sherry vinegar
2 oranges, juiced and grated
1 hard boiled egg, peeled and chopped
2 tablespoons garlic, mashed
1 tablespoon fresh thyme, leaves only
Salt and pepper to taste
6 filo sheets
2 tablespoons peanut oil
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Cook the duck breasts skin side down in a heavy frying pan until the skin is crispy, drain the fat and cook the other side for 3 minutes. Thinly slice (with skin on) and set aside.
In the same frying pan, cook the chicken breast for 4-5 minutes. Remove chicken and set aside.
Using the same frying pan, cook the chicken livers and minced shallots for 4 minutes. Slice the livers into small pieces and set aside with the cooked shallots.
Add the honey, vinegar, orange juice and grated zest to the same frying pan (without rinsing). Bring to the boil for 2 minutes. Add the breadcrumbs.
In a large bowl, combine the bread crumb mixture, chopped boiled egg, garlic, cooked chicken, cooked liver and cooked shallots. Season with thyme, salt and pepper.
Brush the peanut oil on both sides of the filo sheets. Transfer to a baking dish.
Spoon some stuffing in the centre of each filo sheet and cover with slices of duck. Close the filo sheet over the duck breasts and twist to seal (or secure with skewers). Bake for 5 minutes until brown and crispy.
Carefully slide each basket on to a serving plate and serve with dressed salad. Garnish with thin slices of oranges and sprinkle with chopped parsley.