Roast plum duck puffs

Roast plum duck puffs

  • Rating: 4 out of 5.3 ratings
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • More effort
  • Makes 10

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

  • Freezable (Can be frozen before baking)
Nutrition: per puff
low insalt1.34g



  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.3 ratings
  • Hayloft promo image

    An ultimate Allium Mix for just £20! Plant Hayloft’s magnificent bulbs now for fantastic results in spring 2021!

    Get offer

Sponsored content