Makes 12 cigars

Created by Hein Stirred

 

1 onion

1 clove garlic, crushed

5 ml (1 tsp.) fresh ginger, grated

oil for frying

4 duck leg portions, roasted and shredded (about 350 g shredded meat)

zest of 1 ClemenGold, finely grated

3 phyllo pastry sheets

40 g butter, melted

 

Dipping sauce

1 ClemenGold, peeled and roughly chopped

30 ml (2 tbsp.) hoisin sauce

15 ml (1 tbsp.) soya sauce

10 ml (2 tsp.) sesame oil

5 ml (1 tsp.) chilli sauce, or more to taste

 

• Preheat the oven to 180°C.
• Fry the onion, garlic and ginger until soft.
• Mix in the shredded meat and zest, season to taste and set aside.
• Roll out a sheet of phyllo pastry on a work surface and cut in half lengthways, and each half again, to make four rectangles.
• Cover the other two phyllo sheets with a wet tea towel so they will not dry out before use.
• Brush the phyllo sheet with melted butter.
• Spread the meat filling close to one edge of each pastry rectangle; fold the pastry over to enclose the edges of the filling and roll the pastry into cigars.
• Butter the seam, seal and place seam side down on a baking tray lined with baking paper.
• Repeat with the rest of the phyllo sheets until you have 12 cigars.
• Bake in an oven preheated to 180˚C for 15-20 minutes until golden and crisp.
• In a small bowl, mix all the ingredients of the dipping sauce and serve.