Trim the fat from the confit duck thighs, remove the skin and bones and then shred the meat.
Peel and finely chop the shallot and mix well with the duck.
Add the chopped parsley and mint, the spices, the sesame oil and the honey.
Cut the brick pastry sheets into strips and lay a teaspoon of stuffing onto one corner of each strip. Then fold the strips into triangles. Seal the parcel with the final fold by tucking it underneath the previous fold.
Heat the frying pan until hot. Add a dash of olive oil and cook the samosas in a frying pan for 2 minutes until golden brown. Repeat on the other side and serve immediately with a few rocket leaves.
«Vary the flavours in this recipe by adding chilli, coriander and cumin.»
A crisp parcel of spiced duck meat flavoured with mint, parsley and 5 spice.