2 peking flavoured duck breast, halved
3 firm pears, peeled core removed, quartered
¼ cup sugar
1 tsp fresh ginger, finely sliced
1 tbsp butter
1 tsp light soy
2 sheets puff pastry, trimmed to fit your pan
1 egg beaten to create an egg-wash
Preheat oven to 200°C.
Add caramel to a pan over medium heat. Dissolve the sugar, swirling the pan occasionally- do not stir the sugar with a spoon.
Once the caramel has formed, add duck to the pan, sprinkle over ginger and place pear pieces around the duck, the pears will shrink down as they cook and can be closely fitted together in the pan.
Brush a layer of egg-wash between the two sheets of puff pastry, ensure the layers are sealed together. Place the pastry over the duck and carefully tuck the sides down. Place in the preheated oven and bake for 15-20 minutes or until the pastry has puffed up and is golden.