Ingredients

• 175g (6oz) duck breast fillets, skinned
• 1 clove garlic, crushed
• 2.5cm (1 inch) piece fresh root ginger, grated
• 2 spring onions, finely chopped
• 5ml (1 tsp) sesame oil
• 2.5ml (½ tsp) salt
• 2.5ml (½ tsp) Chinese five spice powder
• 8 sheets filo pastry measuring 15cm (6 inches) square
• 25g (1oz) butter, melted
• coriander sprigs, to garnish

For the Orange Sauce:

• 5ml (1 tsp) butter
• 5ml (1 tsp) sugar
• 150ml (5fl oz) fresh orange juice
• 150ml (5fl oz) chicken stock
• 1.2cm (½ inch) piece fresh root ginger, grated
• 5ml (1 tsp) soy sauce
• 5ml (1 tsp) cornflour
• salt and freshly ground black pepper

Tools

• Multi Food Grinder
• K Beater

Method

1. Preheat the oven to 180°C/350°F/Gas 4. Mince the duck, using the Mincer fitted with the fine mincing screen straight into the Kenwood Bowl. Add the garlic, ginger, spring onions, sesame oil, salt and Chinese five spice powder to the bowl and then mix together using the K Beater at minimum speed.
2. Lay out separately 4 sheets of filo pastry and brush with melted butter. Place another sheet on top, at an angle, so that it forms an 8-point star shape. Place a quarter of the duck filling in the centre of each pastry star.
3. Brush the exposed pastry with melted butter. Draw the pastry up around the filling, pinching to form a bag shape. Place on a greased baking sheet, brush with the remaining butter and bake for 25 minutes, or until golden.
4. Meanwhile make the sauce. Melt the butter in a small heavy based pan, add the sugar and fry until it caramelizes. Carefully add the orange juice, stock, ginger and soy sauce and simmer for 5 minutes. Mix the cornflour with 15ml (1 tbsp) cold water and pour into the sauce, stirring continuously, until the sauce thickens. Season with salt and pepper.
5. To serve, pour a little sauce on to warmed serving plates and place a duck parcel in the centre. Garnish with coriander sprigs and serve.

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