Our Oven Chef roasts the Chinese-spiced duck sides then shred the duck finely. We make a rich hoisin sauce by frying garlic, then adding ginger, Chinese five spice, soy sauce, sesame oil, honey and a squeeze of lime juice.
The sauce is simmered until it is thick and glossy, then mixed with the shredded duck and some chopped chives.
The Pastry team cut puff pastry into squares then pipe in the hoisin duck mix. The puffs are then folded into triangles and the ends tucked under to form a delicious dim sum. Finally, the puffs are glazed with egg yolk and sprinkled with sesame seeds ready for you to bake off at home.