The Lucky Duck
Pulled Hoisin Duck Burger, Spicy Smacked Cucumber, Chips and Garlic Mayo
Nothing says ‘taste adventure’ like The Lucky Duck – Pulled Hoisin Duck Burger, Spicy Smacked Cucumber, Chips and Garlic Mayo. This one brings spicy and sticky-sweet flavours together.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
3
Garlic Clove
2
Confit Duck Legs
1
Chinese Five Spice
1
Cucumber
(May contain Celery)
1
Spring Onion
15
Rice Vinegar
15
Sambal Paste
15
Soy Sauce
(Contains Cereals containing gluten, Soya)
64
Hoisin Sauce
(Contains Soya)
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
Not included in your delivery
2
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the potatoes lengthways into 1cm slices, then cut into 1cm wide chips (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a piece of foil with a drizzle of oil and scrunch to enclose it.
Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and sprinkle over the Chinese Five Spice.
Roast the duck on the top shelf of your oven for 25-30 mins. Halfway through, add the garlic parcel to the tray. IMPORTANT: The duck is cooked when piping hot throughout.
Meanwhile, trim and halve the cucumber(s) widthways. Set half aside for the smacked cucumber.
Halve the remaining cucumber lengthways, then slice it lengthways into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks.
Trim the spring onion, then halve widthways. Slice each half lengthways down the middle, then into long thin matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!
Pop the reserved cucumber onto a board. Use a rolling pin to gently smack it a few times until split.
Cut the smacked cucumber into 1cm chunks and put it into a bowl.
Pour over the rice vinegar, sambal and soy sauce. Mix together and set your spicy smacked cucumber aside.
Once the duck is cooked, transfer it to a bowl.
Use two forks to shred the duck as finely as you can. Discard the bones.
Stir the hoisin sauce into the duck. Taste and season with salt and pepper if needed.
Once the garlic is out of the oven and has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add it to another small bowl along with the mayo (see pantry for amount) and mix together.
Just before you are ready to serve, halve the burger buns. Pop them into the oven to warm through, 2-3 mins.
Lay the warmed buns on your plates, piling the julienned veg and then the hoisin duck on the bases. Spread the garlic mayo over the bun lids and sandwich together.
Serve your craft burgers with the chips and spicy smacked cucumber as sides.
Enjoy!
