Ingredients

Step by step

1. To make the filling, cook the duck according to pack instructions, then lift it onto a board, reserving the roasting juices in the tray, and allow to cool for a few minutes. Finely shred the meat from the bones using two forks and cut the glazed crispy skin into small pieces. Mix into the tray of roasting juices.
2. Heat the oil in a non-stick frying pan and cook the shallot over a medium heat for 3-4 minutes until softened. Stir in the apple and cook for 5 minutes until softened. Stir in the five spice and cook for 1 minute, then add the apple juice and duck. Stir to combine and briefly reduce the cooking liquid until almost dry. Spread onto a large plate to cool.
3. Meanwhile, for the spiced apple sauce, pour the cider into a small pan, add the cinnamon stick and bring to the boil, then reduce for 5 minutes. Mix into the apple sauce in a bowl and set aside.
4. To assemble the stockings, unroll the puff pastry sheets. Trim off a 4cm strip from the shorter side of 1 pastry sheet, then squeeze a line of the red food colouring gel onto it and brush over until evenly coloured; chill in the fridge. Taking the now smaller sheet of pastry, spoon the duck mixture into about 15 ‘J’ shapes across the pastry – spaced apart and each about 6cm long and 3cm wide. Use a pastry brush to brush the beaten egg yolks around the duck mixture. Place the larger sheet of pastry over the top and gently mould around the ‘J’ shapes of duck using your fingers. Use a small sharp knife to cut around and make the stocking shape, then use a fork to press the edges to seal. Brush all over with more egg yolk, then cut strips of the red pastry and place over the stockings for decoration. Arrange on a baking tray and chill for 30 minutes or until ready to bake (you can freeze the stockings at this stage, then add extra time to the baking when thawed).
5. To bake, preheat the oven to 200°C, fan 180°C, gas 6 and place a baking tray in to heat. Lift the chilled stockings onto the hot tray and bake for 15-18 minutes until crisp and golden. Leave to cool for 5-10 minutes, then serve with the apple sauce.