Duck Samosas
Duck is a favorite ingredient in Asian cuisines, especially when paired with fragrant spices like cinnamon, ginger, or star anise. This samosa recipe celebrates the meeting of Eastern and Indian flavors. When the duck meat slowly sizzles in the pan, its aroma immediately evokes a festive atmosphere â a warm, juicy filling embraced by a crispy shell. Duck meat has a higher fat content, so it's especially important not to use too much fat when sautĂ©ing the filling, and always cool the filling completely before filling the dough.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onion, and grate the garlic and ginger. Heat the oil in a skillet over medium heat and sauté the onion until translucent.
2
Add the garlic, ginger, cinnamon, star anise, and salt. Sauté for another minute, then stir in the ground duck meat.
3
Cook the meat over medium heat until fully cooked and fragrant. At the end, stir in the soy sauce and cook for another 2 minutes. Let the filling cool completely.
4
Cut the samosa pastry into long strips. Place a spoonful of filling at one end of each strip, then fold into a triangular shape, sealing the edges with water.
5
Heat the frying oil in a pot or deep skillet. Test the temperature with a small piece of pastry â if it rises to the surface and sizzles, you can start frying.
6
Fry the samosas until golden brown, about 2-3 minutes per side. Don't overcrowd the pot, or they won't cook evenly.
7
Remove and place on paper towels to drain excess oil. Serve warm.
8
Tip: Duck meat is fatty, so don't use too much oil when sautĂ©ing the filling â otherwise, the end result will be too heavy.
