Sticky duck-dogs with chopped mango slaw & Chinese crisps

Wednesday, 14 June 2017 - 12:40 | Views - 726

Ingredients

2 x packs half crispy duck

with pancakes and hoisin sauce

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

1 egg yolk

6 hot dog rolls

2 tbsp sesame seed

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)

Prep: 15 MINS
Cook: 1 HR

Method

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.

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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