Spicy duck patties

  • For the pastry
  • 250g plain flour
  • Salt
  • 125g butter, or half each of butter and lard, diced
  • 2-4 tbsp iced water
  • For the filling
  • 1 large pinch paprika
  • 1 large pinch ground coriander
  • 1 red chilli, seeds removed, finely chopped
  • 1 small bunch coriander, finely chopped
  • 1 small bunch mint, finely chopped
  • 1 small carrot, finely grated
  • 5 tbsp pomegranate molasses
  • Granny Smith apple, peeled, cored and finely grated
  • 3 medjool dates, pitted and finely chopped, optional
  • Sea salt and pepper
  • 1 large pinch nutmeg, freshly grated
  • 1 large pinch cinnamon
  • 2 tsp ground cumin
  • Finely grated zest of 1 orange
  • 2 duck legs, meat removed and minced, or about 300g minced duck
  • 2 shallots, finely chopped
  • 1 garlic cloves, finely chopped
  • 1 large pinch ground ginger
  • 1 egg, beaten, to glaze
  • Handful of salad leaves, to serve
For the pastry:
1) Sift the flour and a pinch of salt into a large bowl. Using a knife, cut the butter into the flour until evenly blended. Then lightly rub the fat into the flour using your fingertips. When the mixture resembles breadcrumbs, sprinkle with a little water.

2) Using a knife bind the ingredients together, then finish with your hands to form a dough. Wrap in cling film and chill for 30 minutes before using.

3) Remove the dough from the fridge, and when at room temperature, roll out on a lightly floured surface to a thickness of 0.25cm. Cut 2 circles of pastry about 10cm in diameter for the patties.

For the filling:
1) Pre-heat the oven to 190C/Gas 5. Mix all the ingredients (except the beaten egg and salad) together and season with sea salt and black pepper.

2) Divide the filling between each circle; brush the outside edges with beaten egg and fold over to form a semicircle.

3) Crimp the edges with a fork to seal. Brush with remaining egg and place on a baking tray.

4) Cook in the oven for about 15 minutes or until golden. Serve hot or cold with a green salad.

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