Roast plum duck puffs

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

  • Prep:30 mins
    Cook:1 hrs 50 mins
    Plus marinating
  • More effort

Nutrition per serving

  • kcal 236
  • fat 13g
  • saturates 5g
  • carbs 21g
  • sugars 7g
  • fibre 0g
  • protein 10g
  • salt 1.34g


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


  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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