Duck Samosas

Name: Duck Samosas
Yield: Makes 10-12
Cuisine: Indian
Ingredients: 12 sheets samosa pastry; 1 tbsp oil plus extra for deep frying; 1 skinless duck breast (Barbary or Gressingham) weighing about 170 g (6 oz) trimmed of fat and diced; ½ tsp cumin seeds; 1 tbsp fresh coriander chopped; salt; 1 green chilli de-seeded and chopped; 2 medium red onions chopped; 1 tsp garam masala; ¼ tsp ground turmeric; 115 g (4 oz) plain flour; 2 spring onions chopped

Preparation info

Makes
10-12

Difficulty
Easy

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

Samosas are a street food, but I wanted to take them upmarket. Given that peacock and humming bird are so hard to find, I settled for duck, and, though I say it myself, it works very well, especially with the Grenadine and Orange Dip.

Ingredients

1 skinless duck breast (Barbary or Gressingham) weighing about 170 g (6 oz) trimmed of fat an

Asia
India
Main course
Snack
Starter

Method

Heat the oil in a wok or frying pan that can be subsequently covered with a lid. As soon as it is hot, add the cumin seeds and wait for them to crackle. Add the onions, and cook until they become translucent. Now add the duck, and continue to cook on a high heat until the meat begins to brown. Add the chilli, garam masala, turmeric and some salt and mix well, then reduce the heat, cover, and co