Duck Filled Beggar's Purses

An elegantly different appetiser, adapted from martha stewart's menus for entertaining""

Preheat oven to 400 degrees.

Roast the duck: score fatty skin on duck breasts and place on roasting pan , fat side up.

Roast in preheated oven 30 minutes.

When cool , discard the skin , bones and fat.

Reduce oven temperature to 350 degrees.

Make the filling: chop the meat finely.

In a large bowl , combine chopped duck with cranberries , raisins , rosemary , salt and pepper.

Prepare the chives: blanch chives for 3 minutes in boiling water.

Drain and plunge into ice water.

Drain and let dry.

Assembly: place one sheet of phyllo dough on a clean surface.

Cover remaining dough with damp dish towel.

Brush dough with butter , then top with another sheet of phyllo.

Brush with butter and repeat until you have four layers.

Cut the phyllo into six squares.

Place tablespoon of filling in center of each square.

Pull corners to the center , pinching dough in center to close over filling.

Tie each bundle with a single chive.

Snip dough one inch above the chive ribbon so all tops a.

duck breasts, dried cranberries, dark raisin, rosemary, salt and pepper, chives, phyllo dough, unsalted butter