Lee Kum Kee

Sesame Duck Vol au Vents by Ching He Huang

Duck legs are marinated in a delicious spice paste. Lee Kum Kee Premium Dark Soy Sauce is used to impart a deep caramel colour and flavour to the duck while roasting. The duck is then shredded off the bone, mixed with Lee Kum Kee Oriental Soy Sesame Sauce and Hoisin Sauce for a rich umami flavour. The duck is then stuffed into golden baked puff pastry vol au vents shells and sprinkled with some chopped chives. This is the perfect canapé for Mother’s Day treat.

Ingredients

460g  Duck Legs, skin on

Marinade

3 Cloves Garlic, Crushed, peeled and finely chopped
2 Tbsp  Ginger, Chopped
2 tsp Chinese Five Spice Powder
2 Tbsp Shaoxing Rice Wine or Dry Sherry
2 Tbsp  Runny Honey
2 Pinch  Dried Chilli Flakes

Seasoning

2 Sheets Puff Pastry Roll
Egg, Lightly Beaten

Garnish

10g Chives, finely chopped

Method

1 Place the duck legs in a zip lock bag, and add all the marinade ingredients for the marinade. Zip up and give the bag a good massage and place in the fridge for 1 hour.
2 Heat the oven to 180 degrees; place the duck legs (including all the contents of the marinade) pouring out onto a baking tray). Roast for 50 minutes skin side up until well done, until the meat falls comes off the bone and is easy to shred. Set aside to rest for 15 minutes.
3 Meanwhile, reheat the oven to 180 degrees. Take the puff pastry out of the fridge, unroll on a flat surface. Take a cutter about 5 cm in diameter. Place the cut pieces on an oiled flat baking tray. Make 12-14 discs. Repeat to make another 12-14 discs, with this second batch, take a small knife and cut a circle in the centre, leaving 1 cm off the edge of the disc so you have a hollow centre. Place each of these on top of the other discs and press gently making sure they sit on top of each other. (As the puffs bake, the centre will become hollow allowing you to stuff with the delicious shredded duck). Lightly brush each pastry shell with some beaten egg. Place the tray into the oven and bake for 15 minutes at 180 degrees until golden.
4 Finely shred all the duck and mix well with Lee Kum Kee Table Top Oriental Sesame Soy Sauce and Lee Kum Kee Hoisin Sauce . Prepare some finely chopped chives and mix some into the meat saving some for garnishing.
5 Remove the pastry from the oven, push the centre of each right down and then top each one with the duck.
6 Garnish each with finely chopped chives.
PREP TIME: 15 MINUTES | 110 MINUTES
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