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Duck samosas served
Crispy golden triangles filled with aromatic spiced duck meat

Duck samosas

Author: Flavelo
Recipes Main Courses Starters
This recipe fills the Indian form of the samosa with one of the noblest ingredients of Chinese cuisine: duck meat. The rich, dark meat and fat of the duck take on the flavour of warm spices like star anise and cinnamon fantastically. The contrast between the crispy fried pastry and the juicy, aromatic filling makes this dish truly special. Since duck is a fatty meat, the freshness of spices and ginger is essential for balance.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 360 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Frying pan for filling
  • Deep pot or pan for frying in oil
  • Kitchen paper
  • Kitchen thermometer (optional)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya

Instructions

1 ✓

Prepare the filling: sauté the finely chopped onion in the 2 tablespoons of oil. Add the grated garlic, ginger, cinnamon, and star anise. Fry for half a minute until fragrant.

Tip: "Waking up" the spices in hot oil results in much more intense flavours than just sprinkling them on the meat. (Releasing aromatics in fat).
2 ✓

Add the minced duck and fry over medium heat until it whitens everywhere and is cooked through. Break up the meat with a wooden spoon so no large lumps remain.

Tip: Duck can release a lot of fat. If there is too much grease in the pan, drain it off at the end so it doesn't soak the pastry.
3 ✓

Stir in the soy sauce, season with salt, cook briefly together, then remove from the heat and let cool completely.

Tip: The steam from hot filling would immediately soften the thin pastry, causing it to tear during filling.
4 ✓

If using filo pastry, cut into strips. Place a spoon of filling on one corner of the strip and fold in a triangle shape all along the strip. Seal the end with a little water.

Tip: Multi-layer folding ensures the filling is secure and the pastry becomes extra crispy.
5 ✓

Heat the frying oil in a deep pan. The temperature is right if a piece of pastry immediately sizzles and rises to the top (approx. 170-180°C).

Tip: If the oil is too cold, the pastry absorbs it. If too hot, the outside burns but the middle stays cold.
6 ✓

Fry the samosas until golden brown (2-3 minutes per side). Drain excess oil on kitchen paper.

Tip: Do not overcrowd the pan, as this cools the oil down, causing them to soak rather than fry.

Recipe FAQ

Can I use leftover roast duck?
Absolutely! In that case, just shred the meat and toss with the toasted spices and onion.
Can I bake them in the oven instead of frying?
Yes, brush them with oil and bake at 200°C for 20 minutes. The pastry texture will be less authentic, but the dish will be lighter.

Ingredients

  • 300 g Minced duck
  • 1 whole Onion
  • 2 cloves Garlic
  • 1 tsp Fresh ginger (grated)
  • 0.25 tsp Ground cinnamon
  • 0.25 tsp Ground star anise
  • 1 tbsp Soy sauce
  • 0.5 tsp Salt
  • 2 tbsp Oil (for frying filling)
  • 6 sheets Samosa pastry (or filo pastry)
  • 500 ml Oil (for deep frying)