Roast plum duck puffs

Latest comments and suggestions

• Melanie

  22 January 2009

  Melanie commented on this recipe

  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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• Mandy Lam

  09 March 2009

  Mandy Lam rated and commented on this recipe

  

  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).

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• Louise

  09 July 2009

  Louise rated and commented on this recipe

  

  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!

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• helena

  13 December 2009

  helena rated and commented on this recipe

  

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

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• Avril

  22 March 2013

  Avril commented on this recipe

  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!

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http://www.bbcgoodfood.com/recipes/9105/

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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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Difficulty and servings

Makes 10

Preparation and cooking times

Prep 30 mins

Cook 1 hr 50 mins

Can be frozen before baking

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

PER PUFF

236 kcalories, protein 10g, carbohydrate 21g, fat 13 g, saturated fat 5g, fibre 0g, sugar 7g, salt 1.34 g

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