Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This is an adaptation from a recipe for chicken and veg parcels, but I found the duck to be very complimentary to the pastry and subtle filling. Perfect to start off a dinner party or sunday lunch.

Ingredients Nutrition

Directions

  1. Lift the skin from the duck breast with a wooden spoon and insert a sprig of thyme, folding skin back over.
  2. Score the skin with a knife, rub in a little salt and olive oil.
  3. Then paint with hoi sin sauce.
  4. Place breasts on a cake rack sitting over a pan half filled with water to catch the fats and juices and to keep moist.
  5. Bake in a very hot oven for 5 minutes then reduce heat to medium.
  6. Bake for another 15 minutes or until cooked.
  7. Allow duck to cool and then dice (incl skin) into small pieces.
  8. Combine duck, potato, onion, mustard, parsley and cream and season with salt and pepper.
  9. Allow puff sheets to thaw and using a small bowl cut 4 rounds per average sheet.
  10. Place a tablespoon or so of filling on the centre of each round and fold over to make a half moon shape.
  11. Pinch edges together and indent with a fork.
  12. Egg wash the pastry and assemble on a large tray lined with baking paper.
  13. Cook in a moderate oven until golden brown.

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