Roast plum duck puffs
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- More effort
- Makes 10
Skip to ingredients
Showing items 1 to 3 of 6
- ½ finger-length piece fresh root gingergrated
- 3 tbsp light soy sauce
- 3 tbsp plumsauce
- 1 tbsp groundnut oil
- 3 tbsp clear honey
- 2 duck legskin on
- 3 spring onionsfinely sliced
- 375g pack ready-rolled puff pastry
- a little flourfor dusting
- 1 eggbeaten
Nutrition: per puff
- kcal236
- fat13g
- saturates5g
- carbs21g
- sugars7g
- fibre0g
- protein10g
- salt1.34glow
Method
step 1
Mix the ginger with the soy and plum sauces, oil and honey in a deep dish, then add the duck legs, turning to coat. Cover and chill for at least 20 mins.
step 2
Heat oven to 160C/fan 140C/gas 3. Lift the duck legs onto a non-stick baking tray, then roast for 1½ hrs until crisp and golden. Meanwhile, tip the remaining marinade into a small saucepan and simmer for 2 mins, then cool. When the duck is cool enough to handle, remove the skin and shred the meat. Mix with the cooled marinade and spring onions.
step 3
Unroll the pastry onto a floured surface and roll it out even thinner until you have a sheet large enough to stamp out 10 circles using a 9-10cm round cutter. Put 2 tsp of the duck filling in the middle of each circle, brush the edges of pastry with a little egg, then fold the pastry circles in half, pressing to seal so you have a half-moon shape (any remaining duck makes a great filling for wraps). Transfer the puffs to a baking sheet and brush with more egg. Can be frozen for up to 1 month. Bake for 15-20 mins until golden, or 5 mins longer from frozen.
