Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 2 cups (240 grams) of all-purpose flour, 1/4 cup (50 grams) of granulated sugar, 2 teaspoons (10 grams) of baking powder, 1 teaspoon (2.5 grams) of ground cinnamon, 1/2 teaspoon (1.25 grams) of ground ginger, and 1/4 teaspoon (1.5 grams) of salt until well combined.

2. 2

   Create a well in the center of the dry ingredients, then pour in 1/4 cup (56 grams) of melted unsalted butter and 1/2 cup (120 ml) of whole milk, mixing until a soft dough forms.

3. 3

   Gently fold 200 grams of pre-cooked shredded duck meat into the dough, ensuring the duck is evenly distributed throughout the mixture.

4. 4

   Heat 4 cups (950 ml) of vegetable oil in a deep pot or fryer to 350°F (175°C), maintaining a consistent temperature for frying.

5. 5

   Drop spoonfuls of the duck pastry dough carefully into the hot oil, frying in batches for 3-5 minutes per batch, or until golden brown and cooked through.

6. 6

   While the pastries are frying, combine 1/2 cup (170 grams) of honey and 2 tablespoons (30 ml) of orange blossom water in a small saucepan, gently heating until the mixture is warm and fluid.

7. 7

   Remove the deep-fried pastries with a slotted spoon, draining excess oil on paper towels, then immediately dip each warm pastry into the warm honey-orange blossom syrup to glaze them evenly.

8. 8

   Arrange the glazed deep-fried spiced duck pastries on a serving platter and dust lightly with 2 tablespoons (16 grams) of powdered sugar before serving.