Sticky duck-dogs with chopped mango slaw & Chinese crisps
- Sarah Cook
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Serves 6
Easy
Prep: 15 mins
Cook: 1 hr
A star rating of 4 out of 5.1 ratingRate
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Serve shredded hoisin duck in hot dog rolls with crunchy Asian slaw and pancakes baked into tortilla-style homemade chips
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Ingredients
Nutrition
Units:
MetricUS
-
2 x packs half crispy duck
with pancakes and hoisin sauce (available from all major supermarkets)
-
1 tbsp vegetable oil
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1 tsp Chinese five-spice powder
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6 tbsp tomato ketchup
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5 tbsp clear honey
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4 tbsp soy sauce
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1 tbsp grated ginger
or purée
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1 egg yolk
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6 hot dog rolls
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2 tbsp sesame seed
For the slaw
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3 tbsp rice wine vinegar
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1 tbsp vegetable oil
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juice 2 limes
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1 tsp caster sugar or granulated sugar
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1 large mango
(not too ripe), peeled and cut into matchsticks
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400g/14oz chunk white cabbage
finely shredded then roughly chopped a couple of times
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1 red chilli
deseeded and finely sliced
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6 spring onions
cut into matchsticks
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handful coriander
leaves, roughly chopped
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Nutrition: per serving
- kcal646
- fat24g
- saturates6g
- carbs69g
- sugars42g
- fibre5g
- protein37g
- salt4.1g
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Method
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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.
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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.
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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.
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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.
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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.
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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.
Recipe from Good Food magazine, March 2013
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