Roast plum duck puffs

Roast plum duck puffs

By Ching-He Huang
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(3 ratings)
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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
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Ingredients

  • ½ finger-length piece fresh root ginger, grated
    Ginger

    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 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

    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

    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 onions, finely sliced
    Spring onions

    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

    Flour

    fl-ow-er

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

  • 1 egg, beaten
    Eggs

    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.

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Comments, questions and tips

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lirva_may
22nd Mar, 2013
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
13th Dec, 2009
5.05
The recipe is very easy to follow, and the result was mouth watering. It will certainly become a family favourite.
cattrall81
9th Jul, 2009
4.05
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
9th Mar, 2009
3.05
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
22nd Jan, 2009
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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