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For the marinade:
For the hoisin sauce:
- Preheat the oven to 170°C fan/375°F/gas mark 5, if not marinating, otherwise preheat 10 minutes before cooking.
- First, make the marinade. Place all the ingredients in a bowl and mix well to combine.
- Using a sharp knife, 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 up the oven temperature to 200°C fan/425°F/gas mark 7.
- Remove the duck from the bone, and use two forks to shred the duck meat, fat and skin into ne 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 sausage meat.
- Next, 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 your sheet of puff pastry into four long strips widthways (approximately 26 x 9cm) and spread half a 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 log into eight pieces, 4cm long.
- Brush beaten egg over each roll and sprinkle with a few sesame seeds. Arrange. them on a lined baking tray and, if your kitchen is warm and your pastry is getting warm and soft, place it in the freezer for about 10 minutes to rm 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.
Recipe and images courtesy of Crystelle Pereira, taken from her new book ‘Flavour Kitchen’, which was published by Kyle Books in May 2023. Photography by Vanessa Lewis.