Sticky duck-dogs with chopped mango slaw & Chinese crisps

Sticky duck-dogs with chopped mango slaw & Chinese crisps

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 6

Serve shredded hoisin duck in hot dog rolls with crunchy Asian slaw and pancakes baked into tortilla-style homemade chips

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
646
protein
37g
carbs
69g
fat
24g
saturates
6g
fibre
5g
sugar
42g
salt
4.1g

Ingredients

  • 2 x packs half crispy duck with pancakes and hoisin sauce (available from all major supermarkets)
  • 1 tbsp vegetable oil
  • 1 tsp Chinese five-spice powder
  • 6 tbsp tomato ketchup
  • 5 tbsp clear honey
  • 4 tbsp soy sauce
  • 1 tbsp grated ginger or purée
  • 1 egg yolk
  • 6 hot dog rolls
  • 2 tbsp sesame seeds

For the slaw

  • 3 tbsp rice wine vinegar
  • 1 tbsp vegetable oil
  • juice 2 limes
  • 1 tsp caster sugar or granulated sugar
  • 1 large mango (not too ripe), peeled and cut into matchsticks
  • 400g/14oz chunk white cabbage, finely shredded then roughly chopped a couple of times
  • 1 red chilli, deseeded and finely sliced
  • 6 spring onions, cut into matchsticks
  • handful coriander leaves, roughly chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Cook the duck following pack instructions. Sandwich pairs of the pancakes together by brushing with a little of the oil. Brush both sides of the rounds with a touch more oil, sprinkle with a little five-spice powder and some salt, then slice into triangle ‘crisps’ like pizza wedges. Space over baking sheets and add to the oven with the duck. Check after 5 mins, then every 2 mins; when golden and crisp, remove from the oven and cool while the duck continues cooking.
  2. Meanwhile, make the slaw. Whisk together the rice vinegar, oil, lime juice and sugar with some seasoning. Put the mango, cabbage, chilli, spring onions and coriander in a bowl. Add the dressing, toss together and chill until ready to eat.
  3. In a small saucepan, mix the tomato ketchup, 4 tbsp of the honey, the soy sauce, ginger and the hoisin sauce from the duck. Bubble for 2-3 mins until slightly thickened and well combined, then set aside.
  4. When the duck is nearly done, mix the egg yolk and remaining 1 tbsp honey with a pinch of salt. Brush all over the hot dog rolls, scatter with sesame seeds, then slice partly down the middle, ready to fill, and sit on another baking sheet.
  5. When the duck comes out of the oven, put the rolls in and bake at 200C/180C fan/ gas 6 for 5-8 mins until golden brown. Use 2 forks to shred the meat and crispy skin from the duck (discarding bones and fat), then mix with one-third to one-half of the hoisin sauce. Divide the hot duck filling between the rolls and pipe or squiggle over the remaining sauce, like mustard over a hot dog.
  6. Gently put the crisps in a serving bowl (they’ll be delicate), then serve with the hot duck-dogs and cool mango slaw.

Recipe from Good Food magazine, March 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
kabalekiwi's picture

Super recipe, easy but very impressive for a casual evening in with friends. Hubby doesn't like coleslaw but loved the mango slaw!

Questions

Tips