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Hoisin duck on cucumber

Name: Hoisin duck on cucumber
Yield: Makes 40
Cuisine: Chinese recipes
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

Easy
December 2017

Easy
December 2017

Test kitchen approved

Makes 40
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.

Our devilled eggs are also perfect for a party spread.

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

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

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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

Shred the meat from the two duck legs into a bowl and mix with 3tbsp hoisin sauce and the juice from one lime.
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.
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.