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Roast plum duck puffs

Ingredients

  1. Step 1 ½ finger-length piece fresh root ginger , grated
  2. Step 2 3 tbsp light soy sauce
  3. Step 3 3 tbsp plum sauce
  4. Step 4 1 tbsp groundnut oil
  5. Step 5 3 tbsp clear honey
  6. Step 6 2 duck leg , skin on
  7. Step 7 3 spring onions , finely sliced
  8. Step 8 375g pack ready-rolled puff pastry
  9. Step 9 a little flour , for dusting
  10. Step 10 1 egg , beaten
Roast plum duck puffs
Calories: 236 Carbohydrate: 21 g Protein: 10 g Fat: 13 g
Cook time: 140 minutes Prep time: 30 minutes Total time: 170 minutes Servings: 10

TAGS

Dinner Snack Starter Chinese Canape Chinese food made easy Chinese new year Ching-He Huang Duck leg Duck leg ginger Honey Nibble Party food Puff pastry Roast duck soy sauce Spring onion Spring onion

Directions

  1. 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.
  2. 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.
  3. 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.