Roast Breast of Duck and Pastry Parcel

Ingredients:

1 whole duck
4 shallots, sliced
1 onion, sliced
50g sun dried tomato puree
20g sugar
½ tsp each of cinnamon, ginger, pepper, reglisse
200g chicken stock
4 sheets filo pastry
50g butter
whole almonds
fresh basil & mint

Method:

Arrange the duck in fillets, season and roast in a hot oven 220° until rosy in colour. Remove from oven and put aside.

Combine the onions and shallots with some olive oil, add the sugar, tomato puree, the spices, and lastly the meat from the duck legs. Mix together.

Brush the filo pastry sheets with olive oil, then put onion, shallot, duck leg mixture on the sheets. Close the sheets up into a parcel. Put in the oven at 200° until golden.

Reduce the chicken stock, mix in the herbs, allow to thicken.

Arrange the duck fillets on a plate, pour over the sauce, add the pastry parcel, sprinkle with almonds.

Serves 4