Roast plum duck puffs

• ½ finger-length piece fresh root ginger

  grated

• light soy sauce↗
• plum↗

  sauce

• groundnut oil
• clear honey↗
• duck leg↗2

  skin on

• spring onions↗3

  finely sliced

• pack ready-rolled puff pastry↗375g g
• a little flour

  for dusting

• egg↗1

  beaten

Step-by-step instructions

1. 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 minutes.

2. 2

   Heat oven to 160 °C/fan 140 °C/gas 3. Lift the duck legs onto a non‑stick baking tray, then roast for 1½ hours until crisp and golden. Meanwhile, tip the remaining marinade into a small saucepan and simmer for 2 minutes, 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. 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 9‑10 cm 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 minutes until golden, or 5 minutes longer from frozen.