BBC Good Food Cheese Club
Read about the all-new BBC Good Food Cheese Club. Curated cheese, delivered straight to your door.
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.
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.
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.
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.
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.
Gently put the crisps in a serving bowl (they’ll be delicate), then serve with the hot duck-dogs and cool mango slaw.