Sticky Duck Dogs With Chopped Mango Slaw Chinese Crisps Recipes

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STICKY DUCK-DOGS WITH CHOPPED MANGO SLAW & CHINESE CRISPS



Sticky duck-dogs with chopped mango slaw & Chinese crisps image

Serve shredded hoisin duck in hot dog rolls with crunchy Asian slaw and pancakes baked into tortilla-style homemade chips

Provided by Sarah Cook

Categories     Buffet, Main course

Time 1h15m

Number Of Ingredients 19

2 x packs half crispy duck with pancakes and hoisin sauce (available from all major supermarkets)
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 or purée
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), peeled and cut into matchsticks
400g/14oz chunk white cabbage , finely shredded then roughly chopped a couple of times
1 red chilli , deseeded and finely sliced
6 spring onions , cut into matchsticks
handful coriander leaves, roughly chopped

Steps:

  • 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.

Nutrition Facts : Calories 646 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 42 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 4.1 milligram of sodium

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