Rachel Allen’s Chinese Duck Puffs
Rachel Allen's Chinese Duck Puffs recipe is perfect for parties where you want to hand round light and tasty finger food. You can also substitute the duck for chicken.
Ingredients
- 2 teaspoons finely grated ginger
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon sunflower oil
- 3 tablespoons honey
- 2 duck legs, skin on
- 3 spring onions ,finely sliced
- 600g puff pastry
- A little flour, for dusting
- 1 egg, beaten
To serve:
- Hoisin sauce for dipping
Method
Mix the ginger with the soy sauce, the hoisin sauce, the oil and the honey in a bowl, then add the duck legs, turning to coat. Cover and marinate for at least 30 minutes, or even overnight, in the fridge.
Preheat the oven to 160⁰C.
Lift the duck legs from the marinade and any juices (reserving what’s left in the bowl) and place on a baking tray. Roast for 1 to 1 and a half hoursuntil crisp and golden.
While the duck legs are roasting, tip the remaining marinade into a small saucepan and boil, uncovered for 3 minutes until thickened, then cool.
When the duck is cool enough to handle, shred the meat and the skin into fine strands. Mix with the cooled marinade and the sliced spring onions.
Roll the pastry on a floured surface and roll it out even thinner until it is just 2-3mms thick. Stamp out 16 circles using a 10cm round cutter.
Put 2 teaspoons of the duck filling in the middle of each circle, brush the edges of the 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 in an oven preheated to 200⁰C for 15-20 mins until golden, or 5 mins longer from frozen
Serve warm dipped with extra hoisin sauce for dipping.
Ingredients
- 2 teaspoons finely grated ginger
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon sunflower oil
- 3 tablespoons honey
- 2 duck legs, skin on
- 3 spring onions ,finely sliced
- 600g puff pastry
- A little flour, for dusting
- 1 egg, beaten
To serve:
- Hoisin sauce for dipping
Method
Mix the ginger with the soy sauce, the hoisin sauce, the oil and the honey in a bowl, then add the duck legs, turning to coat. Cover and marinate for at least 30 minutes, or even overnight, in the fridge.
Preheat the oven to 160⁰C.
Lift the duck legs from the marinade and any juices (reserving what’s left in the bowl) and place on a baking tray. Roast for 1 to 1 and a half hoursuntil crisp and golden.
While the duck legs are roasting, tip the remaining marinade into a small saucepan and boil, uncovered for 3 minutes until thickened, then cool.
When the duck is cool enough to handle, shred the meat and the skin into fine strands. Mix with the cooled marinade and the sliced spring onions.
Roll the pastry on a floured surface and roll it out even thinner until it is just 2-3mms thick. Stamp out 16 circles using a 10cm round cutter.
Put 2 teaspoons of the duck filling in the middle of each circle, brush the edges of the 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 in an oven preheated to 200⁰C for 15-20 mins until golden, or 5 mins longer from frozen
Serve warm dipped with extra hoisin sauce for dipping.
