Duck Puff Recipe
How To Make Duck Puff
Duck Puff Recipe: Duck puff is a classic recipe of laminated dough stuffed with braised duck. You can serve this delicious dish as a appetizer in a dinner party.
- Total Cook Time4 hrs 50 mins
- Prep Time 20 mins
- Cook Time4 hrs 30 mins
- Recipe Servings4
Ingredients of Duck Puff
- 450 gms Bread flour
- 125 gram Unsalted butter chilled
- 30 gram Sugar
- 15 gram Salt
- 120 gram Water
- 120 gram Milk
- Butter Block
- 350 gram Unsalted butter
- 70 gram All purpose flour
- Braising The Duck
- 1no Whole duck
- 30 gram Ginger slice
- 50 gram Whole garlic
- 3-4 nos Cinnamon stick
- 2-3 Bay leaf
- 3-4 Cloves
- 2-3 Onion whole
- 100 gram Leeks
- 50 gram Celery
- 10 gram Salt
- 40 gram Sugar
- 10 gram 5 spice powder
- 3 litre water
- 20 ml Dark soy sauce
- 100 ml Orange juice
- 2-3 Dry red chilies
- 30 gram Oyster sauce
- 20 gram Barbeque sauce
- 10 gram Butter
- 20 ml Oil refined
- 30 ml Apple cider vinegar
How to Make Duck PuffHideShow Media
Take a food processor and add flour, salt, sugar and cold chilled French butter preferably. Mix well to 30 seconds and then rest for 1 min and then again Mix well for 30 seconds.
Gradually add liquid while mixing is happening in food processor.
Once mixed well, open the food processor and remove the mixture from the processor and put it on a clean surface, gather it together and make a ball and knead well.
Wrap it in a plastic wrap and let rest in fridge for 30 mins.
Take a bowl and put the room temperature butter into it, cream for 30 secs. add flour and cream into it for 30 secs.
Transfer it to a 6*6 plastic wrap lined square baking pan, spread it evenly so that an even 6-inch square is ready.
Use the wrap to cover the butter well and put inside fridge for 30 mins.
LAMINATE FLOUR AND BUTTER SQUARE
Roll the dough to a long rectangle about 13 *7 inches
Place the butter square on one side of the dough – flip the other side cover and seal the edges. Wrap the dough in plastic and place it back in fridge for 15 mins.
MAKING THE FOLDS OR TURNS
Place the dough on a lightly floured surface so the seam is towards the top.
Start by lightly tapping the dough with the rolling pin on top of the surface – this will soften the butter and prevents also from cracking.
Tap from bottom edge to the top, gently. Don’t do it more than 3 times. Than roll the dough to approx. 20 * 10 inches long.
To create the fold imagine you are dividing the dough into thirds. just like a book -
Fold the top third to the middle. Then fold the bottom third over the middle. this is your first fold.
Wrap in plastic wrap again and chill for 15 mins.
Six Fold Puff:
Repeat this process of tapping, rolling and folding five more times. total six folds making sure to chill between each or between every 2 folds.
STORAGE OF PUFF
After the last fold – the pastry needs to rest for at least an hour. this is now ready to be used in any recipe.
BRAISING THE DUCK
Clean the duck thoroughly and blanch the duck in hot water in a stock pot.
Burn the feathers on the open fire on a gas range.
Stuff the ginger, garlic into the cavity of the duck.
Take a stock pot and fill it with water and add all other ingredients into it.
Once the water is boiling, add the duck into it and cover with silver foil and braise it for 45 minutes.
Once done, let the duck rest in liquid for 1 hr and later take out and remove it from the bones with all the meat to be tossed in the sauce.
To make the stuffing of duck, chop the duck roughly and keep aside.
Strain the liquid and keep aside.
Make a paste of the spices and add in the liquid which was kept aside.
Boil the liquid and then again strained it through a sieve to get the sauce consistency liquid.
Adjust the flavours of the sauce and then toss the duck with this liquid as needed.
Cool down the mixture and keep in chiller.
Now stuff the mixture into the dough which is made earlier and bake them in the oven at 180 degree for 8 to 10 mins.
Serve hot with sauce.