Hoisin Duck Filo Baskets | Mary Berry

Ingredients

• 1 duck breast, skinned
• a little oil
• salt and freshly ground black pepper
• 4 sheets of filo pastry, measuring 38 × 26cm (15 × 10½ in)
• 25g (1 oz) butter, melted
• about 8 tablespoons hoisin sauce
• ¼ small cucumber, seeds removed and finely diced
• 1 bunch of spring onions, finely chopped