Hoisin duck on cucumber

Hoisin duck on cucumber
  • Serves icon Makes 40
  • Time icon Hands-on time 10 min

A lovely light canapé that takes just ten minutes to prepare and requires a few simple ingredients – tasty finger food in a flash.

Nutrition: per serving

Calories
21kcals
Fat
1.6g (0.3g saturated)
Protein
1.4g
Carbohydrates
0.5g (0.3g sugars)
Fibre
0.2g
Salt
trace
Calories
21kcals
Fat
1.6g (0.3g saturated)
Protein
1.4g
Carbohydrates
0.5g (0.3g sugars)
Fibre
0.2g
Salt
trace

Ingredients

  • 2 Gressingham Foods Duck Confit legs (from Waitrose and Ocado)
  • 4 tbsp hoisin sauce
  • Juice of 1 ½ limes
  • 1 cucumber
  • 1 finely shredded spring onion
  •  ½ finely sliced chilli (optional)
  • Sprinkle of sesame seeds

Method

  1. Shred the meat from the two duck legs into a bowl and mix with 3tbsp hoisin sauce and the juice from one lime.
  2. Heat a large non-stick frying pan with a splash of oil and stir-fry the duck. Set aside. Slice the cucumber into 40 rounds and top each with a spoonful of the duck. Mix 1 tbsp of hoisin sauce with the juice of ½ lime and drizzle over the duck.
  3. Add the finely shredded spring onion (first put it in cold water so it curls up) and, if you like, finely sliced chilli. Sprinkle with sesame seeds.

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