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Roast plum duck puffs

Roast plum duck puffs

A star rating of 4 out of 5.3 ratingsRate
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  • 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


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


  • 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.

Recipe from Good Food magazine, February 2009

Goes well with


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A star rating of 4 out of 5.3 ratings

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