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.
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.
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.