Roast plum duck puffs

Roast plum duck puffs

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 30 mins Cook: 1 hr, 50 mins Plus marinating

More effort

Makes 10
Dumplings and puffs like this represent nuggets of gold - perfect for celebrating Chinese New Year

Nutrition and extra info

  • Can be frozen before baking

Nutrition: per puff

  • kcal236
  • fat13g
  • saturates5g
  • carbs21g
  • sugars7g
  • fibre0g
  • protein10g
  • salt1.34g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • ½ finger-length piece fresh root ginger, grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 tbsp light soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 3 tbsp plum sauce

    Plum

    pl-um

    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 1 tbsp groundnut oil
  • 3 tbsp clear honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 duck leg, skin on
  • 3 spring onion, finely sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 375g pack ready-rolled puff pastry
  • a little flour, for dusting

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  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. 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. 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (5)

lirva_may's picture

the filling was utterly delicious, but it was a bit weird with puff pastry. next time i will use dim sum dumpling dough, to make pot-stickers. there are loads of recipes online, or you can buy the dough ready made from a Chinese supermarket. they are really easy and really tasty!

nieurzyla's picture
5

The recipe is very easy to follow, and the result was mouth watering. It will certainly become a family favourite.

cattrall81's picture
4

Very easy to make the filling but was a little nervous that it might be too sweet. Went down a real treat served cold at the staff picnic. As recommended above I made triangles rather than half-moon shapes and used double the quantity of pastry. I will certainly be making these again!

snoogans888's picture
3

The duck filling is delicious but you will need twice as much pastry to use it all. Ching's way of rolling the pastry is quite wasteful as you will get a lot of trimmings that can't easily be re-rolled as it's puff pastry. It would be better to cut the pastry block into even pieces first, then roll them out into squares and then fold them in half to make your puffs into triangles (or if you really want half-moon shapes then cut circles out from the squares).

melanieharvey's picture

I've prepared mine and frozen them, so don't yet know the final result, but I had problems with the sauce escaping when I folded and sealed the pastry into a crescent. Also the mixture made loads more than implied and I ran out of pastry after making 14 using about half the mix - tasted great though!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.