A few weeks ago I was in for a lovely treat thanks to John Lewis. I attended Waitrose Cookery School to learn how to whip up some fabulous cocktails and canapes for all those Christmas get togethers and today I am sharing my favourite; confit duck samosas and spiced pear puree.


The Apple Pie Cocktail

Surrounded by gorgeous decorations and Christmas trees to help us get into the festive mood, after all it was October, and a few cocktails and glasses of bubbly we made some fabulous canapes including; dressed crab on crab crackers, Parmesan risotto balls, hazelnut and orange chocolate biscotti and mayonnaise as well as the confit duck samosas. These were my favourite of the night and when I get a moment I will share my sweet version of these too.

Duck Confit Samosas

Dressed crab canapes

If you are looking for ideas for your dinner table theme for this Christmas, John Lewis have some great ideas on their website, does anyone else change their theme every year or just me? This year I think we’re going to stick to silver and white with lots of tiny candles dotted on the table.

Duck Confit Samosas


Confit Duck Samosas and Spiced Pear Puree recipes…

Confit Duck Samosas & Spiced Pear Puree

Prep time: 

Cook time: 

Total time: 

Serves: 12

Great for parties, but also a fun recipe to get the whole family making, plus it is super tasty too!
  • *Filling*
  • 75g Confit Duck leg (apparently you can buy tins of this, otherwise make your own)
  • 80ml Pedro Ximinez sherry
  • 30g Cape raisins
  • 1.5 tbsp hoisin sauce
  • *Samosas*
  • 2 Sheets filo pastry cut in half & then again length ways into 3, leaving you with 6 pieces
  • 50ml unsalted butter, melted
  • *Pear Puree*
  • 2 Ripe pears, peeled, cored and roughly chopped
  • ¼ tsp Allspice
  • Juice ½ lemon
  • 1tsp reserved sherry liquor
  1. *For the confit duck filling* -
  2. In a small pan combine the raisins and the sherry. Bring to the boil, remove from the heat and leave to soak for 1 hour.
  3. Once soaked strain the raisins, reserving the sherry.
  4. In a small bowl mix together the soaked raisins, shredded confit duck leg, hoisin sauce and ½ of the reserved sherry. Mix well, cover and chill.
  5. *For the samosa* -
  6. Preheat an oven to 160C. Lay a strip of the filo lengthways on your work surface and brush all over the the melted butter.
  7. Place a tsp of the filling at the top of the sheet of filo. Fold the top right hand corner over to make a triangular shape. Follow the triangular pattern all the way down the filo strip. Brush again with the melted butter and place on a baking tray with the seam underneath. Repeat with the remaining filo and filling.
  8. Place in the oven and bake for 6-7 minutes until golden, turn the samosa and bake for a further 6-7 minutes until golden brown all over. Remove, place on a cooling rack and let cool.
  9. *For the spiced pear puree* -
  10. Place the chopped pear pieces into a mini blender. Add the allspice, lemon juice and sherry liquor. Blitz to a smooth puree, remove and pour into a small container.
  11. *To serve* -
  12. Spoon a tsp of the spiced pear puree onto each samosa and serve.


Do you have a favourite recipe you whip out for parties?

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Confit Duck Samosas








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One thought on “Confit Duck Samosas & Spiced Pear Puree

  1. They were so tasty and so easy to make!

    Posted on December 19, 2016 at 8:39 pm