Duck And Vegetable Parcel

1. 1

   Lift the skin from the duck breast with a wooden spoon and insert a sprig of thyme, folding skin back over.

2. 2

   Score the skin with a knife, rub in a little salt and olive oil.

3. 3

   Then paint with hoi sin sauce.

4. 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. 5

   Bake in a very hot oven for 5 minutes then reduce heat to medium.

6. 6

   Bake for another 15 minutes or until cooked.

7. 7

   Allow duck to cool and then dice (incl skin) into small pieces.

8. 8

   Combine duck, potato, onion, mustard, parsley and cream and season with salt and pepper.

9. 9

   Allow puff sheets to thaw and using a small bowl cut 4 rounds per average sheet.

10. 10

    Place a tablespoon or so of filling on the centre of each round and fold over to make a half moon shape.

11. 11

    Pinch edges together and indent with a fork.

12. 12

    Egg wash the pastry and assemble on a large tray lined with baking paper.

13. 13

    Cook in a moderate oven until golden brown.

* Per serving · 4 servings · Values may vary.