Hoisin duck 'sausage' rolls
- Prepare
- 30 mins to 1 hour
- Cook
- 1 to 2 hours
- Serve
- Serves 6–8
Serve these succulent snacks as part of a festive feast, with irresistibly tender hoisin duck and crispy golden pastry.
Try these alongside Crystelle's delicious potato bhaji skins.
Ingredients
For the marinade
- 4 garlic cloves, grated
- 2.5cm/1in piece fresh root ginger, grated
- 2 tsp Chinese five-spice powder
- ⅓ tsp dried chilli flakes
- 2 tsp light soy sauce
- 2 tsp rice wine vinegar
- ½ tsp ground black pepper
- ¼ tsp fine sea salt
- 1 tsp olive oil
For the hoisin duck ‘sausage’ rolls
- 2 duck legs (440g/15½oz)
- 4 spring onions, finely sliced
- 100g/3½oz pancetta, diced
- 320g ready-rolled puff pastry
- 1 free-range egg, beaten
- 20g/¾oz black sesame seeds, to garnish
For the hoisin sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp plum sauce
- 2 tsp rice wine vinegar
- 2 tsp sesame oil
- 2 tbsp smooth peanut butter
- 1 tbsp dark brown sugar
- 1 tsp garlic powder
- ½ tsp dried red chilli flakes
- pinch ground black pepper
Method
Preheat the oven to 190C/170C Fan/Gas 5, if not marinating, otherwise preheat 10 minutes before cooking.
To make the marinade, place all the ingredients in a bowl and mix well to combine.
To make the hoisin duck ‘sausage’ rolls, use a sharp knife to carefully score the duck skin in diagonal lines, then rub the marinade all over the duck, making sure to rub it inside the scored lines. You can then either leave the duck to marinate for a few hours or place it on a roasting tray straight away and cook it for 45 minutes.
Once cooked, remove the duck from the oven and turn the oven temperature up to 220C/200C Fan/Gas 7.
Remove the duck meat from the bone, and use two forks to shred the duck meat, fat and skin into fine pieces. If the meat is still pink, don't worry as this will be going back in the oven.
Once shredded, add the duck to a food processor along with the spring onions and pancetta and pulse until almost smooth, similar to the consistency of sausagemeat. Set aside.
To make the hoisin sauce, combine all the ingredients in a bowl and mix well. Spoon 4 tablespoons of the sauce into the shredded duck mixture and mix to combine.
Next, assemble your rolls. Ensure the duck is cool to the touch before assembling the pastry (it should be by now). Cut the sheet of puff pastry into four long strips widthways (approximately 26x9cm/10½x3½in) and spread ½ tablespoon of hoisin sauce over each piece. Divide the duck mixture into four and distribute it down the middle of each strip. Now fold over each pastry strip lengthways to enclose the meat and, using a fork, press down to seal tightly and create a pattern down each side. Cut each to 8 pieces, each 4cm/1½in long.
Brush the beaten egg over each roll and sprinkle with a few sesame seeds. Arrange them on a baking tray lined with parchment paper and, if your kitchen is warm and your pastry is getting warm and soft, place in the freezer for about 10 minutes to firm up – this will help the pastry rise when you bake the rolls.
Bake in the oven for 20–25 minutes until the pastry has puffed up and is golden brown. You can serve any extra sauce on the side.
