Chinese duck puffs

Makes 16

You will need:

• 2 teaspoons finely grated fresh ginger • 3 tablespoons soy sauce • 3 tablespoons hoisin sauce, plus 175ml hoisin sauce, for dipping • 1 tablespoon sunflower oil • 3 tablespoons honey • 2 whole duck legs, skin on • 3 spring onions, finely sliced • 600g puff pastry • A little flour, for dusting • 1 egg, beaten

1 In a bowl, mix the finely grated fresh ginger with the soy sauce, the hoisin sauce, the sunflower oil, and the honey, then add the duck legs, turning them to coat them in the marinade. Cover the bowl, and marinate the duck legs for at least 30 minutes, or overnight, in the fridge. 2 Preheat the oven to 160°C, 320°F, Gas 3. Lift the duck legs from the marinade, leaving the marinade and any juices in the bowl — reserve for later — and put the duck legs on a baking tray. Roast them for 1-to-1½ hours, until they are crisp and golden. 3 While the duck legs are roasting, tip the marinade and juices you reserved earlier into a small saucepan and boil, uncovered, for 3 minutes until the mixture has thickened, then allow it to cool. 4 When the roasted duck is cool enough to handle, use a fork to shred the meat and the skin into fine strands. Mix the shredded duck with the cooled marinade and juices, and the finely sliced spring onions. 5 Roll out the pastry on a floured surface until it is just 2mm-3mms thick. Stamp out 16 circles using a 10cm round pastry cutter. 6 Put 2 teaspoons of the duck, marinade, and spring onion filling in the middle of each pastry circle. Brush the edges of each pastry circle with a little beaten egg, then fold the circles in half, pressing with your fingers to seal them into half-moon shapes. Transfer the puffs to a baking sheet and brush them with a little more beaten egg. 7 Bake the duck puffs in an oven preheated to 200°C, 400°F, Gas 6, for 15-20 minutes until they are golden — allow 5 minutes longer if you are cooking them from frozen. Serve the duck puffs warm, with extra hoisin sauce for dipping.