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Sticky duck-dogs with chopped mango slaw & Chinese crisps

Sticky duck-dogs with chopped mango slaw & Chinese crisps

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

Nutrition: per serving
NutrientUnit
kcal646
fat24g
saturates6g
carbs69g
sugars42g
fibre5g
protein37g
salt4.1g
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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 seed

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 6

    Gently put the crisps in a serving bowl (they’ll be delicate), then serve with the hot duck-dogs and cool mango slaw.

Goes well with

Recipe from Good Food magazine, March 2013

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