2 Fully Cooked Maple Leaf Farms Duck Leg & Thigh Quarters

1 Cup Walnuts, coarsely chopped

1/4 Cup Green Onions, chopped

2 Tablespoons Plain Yogurt

1 Teaspoon Lemon Juice

3 Tablespoons Parsley, chopped

1 Teaspoon Salt

1/2 Teaspoon Black Pepper

7 Phyllo Sheets

1 Stick Butter, melted

Cucumber Yogurt Dip:

1 Cucumber, peeled, seeded

8 Ounces Plain Yogurt

1 Tablespoon Fresh Dill, finely chopped

1 Teaspoon Salt

1/2 Teaspoon Hot Sauce

1. Cover phyllo sheets with slightly damp towel to prevent drying. Preheat oven to 400°F.

2. Remove meat from cooked duck legs; finely chop. Add next 7 ingredients; gently mix.

3. Use one phyllo sheet at a time, while keeping the others covered with a damp towel. Brush half of sheet with melted butter. Fold sheet in half by bringing the short sides together. Brush top with melted butter. Cut folded sheet lengthwise into 3 equal strips. Place 1 heaping tablespoon of filling in the corner of 1 strip. Fold filled corner over diagonally, forming a triangle; cut. Continue folding, alternating left and right until the whole strip is folded. Repeat procedure with remaining phyllo sheets.

4. Bake on an ungreased baking sheet for 15 minutes or until golden brown. Serve warm with Yogurt Dip.

Yogurt Dip: 1. Grate cucumber. Squeeze to remove as much water as possible. Mix 1/3 cup grated cucumber with remaining ingredients. Refrigerate until ready to serve. Dip is best when prepared within 2 hours of serving.

Note: Use the leg and thigh from a Roast Half Duck. Or use Duck Leg Confit or Simply Duck Duck Legs. You can also prepare your own roasted duck legs from scratch.