Christmas Samosas with Duck Confit, Figs & Caramelized Shallots
Prepare an exceptional holiday starter with these samosas filled with duck confit, figs, and caramelized shallots. The richness of the duck pairs perfectly with the sweetness of figs and the savory caramel of shallots, all wrapped in a golden, crispy brick pastry. Follow our detailed instructions for perfect folding and even cooking. These samosas freeze easily, ideal for planning your holiday meals. Serve with mango chutney or a salad for an elegant presentation. A recipe that combines indulgence and elegance, perfect for impressing your guests during year-end celebrations.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Peel and finely slice the shallots. In a pan, melt the butter over medium-low heat. Add the shallots and sweat for 8-10 min until tender. Add the honey and let caramelize for 2-3 min. Incorporate the shredded duck confit and reheat for 3 min. Cut the figs into dices and add them with the chopped herbs. Season and let cool completely.
- 2
Preheat the oven to 180°C (350°F). Cut each brick sheet in half lengthwise. Lightly brush each strip with oil. Place a tablespoon of cold filling at one end. Fold into a triangle by successively folding the pastry to form a tight triangle. Seal the edge with diluted egg yolk. Repeat for the other samosas.
- 3
Place the samosas on a rack set on a baking sheet. Brush them with egg yolk. Bake in the middle of the oven for 15-18 min until golden and crispy.
- 4
Let cool slightly for 2-3 min before serving. Serve with mango chutney or a lightly dressed mesclun salad.
- Cold filling: Essential for easy folding and to prevent the pastry from becoming soggy.
- Tight folding: A well-folded samosa contains no air and cooks evenly without risk of bursting.
- Cooking on a rack: Allows heat to circulate on all sides for perfect crispiness, without soggy bottoms.
- Flavor balance: Taste the filling before assembling. The figs and honey should balance the saltiness of the duck without being too sweet.
- Serve these samosas warm, as a festive starter or sophisticated appetizer. Pair them with fig chutney or whipped horseradish cream for contrast. A fruity, low-tannin red wine (like Pinot Noir) or a sweet white wine (like Jurançon) will perfectly complement the richness of the duck and the sweetness of the figs.
- Goat Cheese & Honey: Replace the duck with fresh goat cheese and add walnuts.
- Vegetarian: Replace the duck with cooked Puy lentils and chopped mushrooms.
- Date & Lamb: Use cooked ground lamb and dates instead of figs.
- Puff Pastry: For a more Western version, use puff pastry cut into squares.
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