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.