Roast plum duck puffs

Roast plum duck puffs

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(3 ratings)

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Cooking time

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

Skill level

Moderately easy

Servings

Makes 10

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

Nutrition and extra info

Additional info

  • Can be frozen before baking
Nutrition info

Nutrition per puff

kcalories
236
protein
10g
carbs
21g
fat
13g
saturates
5g
fibre
0g
sugar
7g
salt
1.34g

Ingredients

  • ½ 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 legs, skin on
  • 3 spring onions, finely sliced
  • 375g pack ready-rolled puff pastry
  • a little flour, for dusting
  • 1 egg, beaten

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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.

Recipe from Good Food magazine, February 2009

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Comments

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

cattrall81's picture
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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
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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!

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