Appetizer
Pulled Duck Samosa
A crispy golden pastry filled with tender confit duck, caramelized shallots, and warm spices.
Ingredients
Filling:
| 2 pieces | Duck magret confit |
| 1 tbsp | Duck fat |
| 1 | Carrot, gratted |
| 2 cloves | Garlic, minced |
| 1 tsp | Ginger, gratted |
| 1/2 tsp | Ground Cumin |
| 1/2 tsp | Ground Coriander |
| 1/2 tsp | Smoked Paprika |
| 1 tbsp | Soy sauce or Oyster sauce |
| 1 tsp | Ground Cumin |
| handful | Coriander leaves |
| To tase | Salt & Black Pepper |
For wrapping & frying:
| 8-10 | Samosa wrappers (or spring roll sheets cut in half) |
| 1tbsp | Flour + water (2 tbsp to make sealing paste) |
| — | Neutral oil for deep or shallow frying |
Preparation
1. Prepare the filling
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Heat duck fat in a pan over medium heat.
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Add shallots/onion and sauté until golden and slightly caramelized.
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Add garlic and ginger; cook 30 seconds until fragrant.
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Stir in cumin, coriander, and paprika.
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Add the shredded duck confit and grated carrot. Mix well.
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Add soy or oyster sauce, and adjust seasoning.
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Cook until everything is well combined and slightly sticky.
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Let it cool completely before wrapping.
2. Assemble the samosas
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Cut the samosa sheets into strips (about 8 cm wide).
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Place a spoonful of filling at one end.
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Fold into a triangle, tucking and sealing edges as you go.
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Use flour paste to seal the final edge.
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Keep covered with a damp towel while preparing the rest.
3. Fry until golden
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Heat oil to 170–180°C.
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Fry samosas 2–3 minutes per side until golden and crisp.
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Drain on paper towel.
4. Chef’s note
Its goes great with the indian minth sauce, tamarind or mango chutney!
