Roast Plum Duck Puffs

Name: Roast Plum Duck Puffs
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 20 min
Yield: Makes 10
Cuisine: chinese
Ingredients: 1/2 finger-length piece fresh root ginger grated; 3 tbsp light soy sauce; 3 tbsp plum sauce; 1 tbsp groundnut oil; 3 tbsp clear honey; 2 duck leg skin on; 3 spring onions finely sliced; 375g pack ready-rolled puff pastry; a little flour for dusting; 1 egg beaten

4.40 (5)

⏱ 140 mins 🍽 Makes 10 🌶 chinese ✅ More effort 🏷 Snack

These golden puff pastry parcels are a celebratory treat, ideal for Chinese New Year. Shredded roast duck leg is mixed with a glossy marinade of plum sauce, soy, ginger and honey, then wrapped in thin pastry and baked until crisp. The recipe yields ten delightful puffs, which can be prepared ahead and frozen. The total preparation and cooking time is approximately 140 minutes.

Ingredients

1/2 finger-length piece fresh root ginger grated
3 tbsp light soy sauce
3 tbsp plum sauce
1 tbsp groundnut oil
3 tbsp clear honey
2 duck leg skin on
3 spring onions finely sliced
375g pack ready-rolled puff pastry
a little flour for dusting
1 egg beaten

Method

Combine the grated ginger, light soy sauce, plum sauce, groundnut oil and clear honey in a deep dish. Add the duck legs and turn them to coat in the marinade. Cover the dish and place it in the refrigerator to chill for at least 20 mins.
Preheat your oven to 160C/fan 140C/gas 3. Transfer the duck legs from the marinade onto a non-stick baking tray. Roast them for 1½ hrs until they are crisp and golden. Pour the leftover marinade into a small saucepan and simmer it for 2 mins, then allow it to cool. Once the duck is cool enough to handle, discard the skin and shred the meat. Mix the shredded duck with the cooled marinade and the finely sliced spring onions.
Unroll the ready-rolled puff pastry onto a surface dusted with a little flour. Roll it out more thinly until the sheet is large enough to cut 10 circles using a 9-10cm round cutter. Place 2 tsp of the duck filling in the centre of each pastry circle. Brush the edges of the circles with some beaten egg, then fold each one in half to create a half-moon shape, pressing the edges to seal them. Transfer the shaped puffs to a baking sheet and brush their tops with more beaten egg. They can be frozen for up to 1 month. Bake the puffs for 15-20 mins until golden, or for an extra 5 mins if cooking from frozen.

Nutrition (per serving)

Calories236 kcal

Fat13 g

Saturates5 g

Carbs21 g

Sugars7 g

Protein10 g

Sodium536 mg

Salt1 g

Recipe details

Skill levelMore effort

CategorySnack

Cuisinechinese