Hoisin Duck Bao and Fries

Name: Hoisin Duck Bao and Fries with Sambal Smacked Cucumber and Sesame Slaw
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 450 grams Potatoes; 2 unit(s) Confit Duck Legs; 1 unit(s) Baby Cucumber; 15 grams Sambal Paste; 15 milliliter(s) Rice Vinegar; 120 grams Coleslaw Mix; 32 grams Mayonnaise; 5 grams Roasted White Sesame Seeds; 60 grams Hoisin Sauce; 1 pack(s) Bao Buns; ½ tsp Sugar

with Sambal Smacked Cucumber and Sesame Slaw

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Our Hoisin Duck Bao and Fries is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:

Medium Spice

•High Protein

Allergens:

Egg

•Mustard

•Sesame

•Soya

•Wheat

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Confit Duck Legs

1 unit(s)

Baby Cucumber

15 grams

Sambal Paste

15 milliliter(s)

Rice Vinegar

120 grams

Coleslaw Mix

32 grams

Mayonnaise

(Contains: Egg, Mustard)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

60 grams

Hoisin Sauce

(Contains: Soya)

1 pack(s)

Bao Buns

(Contains: Wheat, Cereals containing gluten, Soya)

Not included in your delivery

½ tsp

Sugar

Nutritional information

Energy (kJ)3874 kJ

Energy (kcal)926 kcal

Fat36.9 g

of which saturates9 g

Carbohydrate90.2 g

of which sugars23.4 g

Dietary Fibre7.9 g

Protein61.4 g

Salt3.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Rolling Pin

•Aluminum Foil

Instructions

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

Remove the confit duck legs from their packaging. Place onto another medium baking tray, skin-side up, and season with salt and pepper.

When the oven is hot, bake the fries on the middle shelf until golden, 30-40 mins. Turn halfway through.

At the same time, roast the duck on the top shelf for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.

Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a medium bowl, combine the cucumber, sambal (add less if you'd prefer things milder), rice vinegar, sugar (see pantry for amount) and a pinch of salt. Set aside to macerate.

In a medium bowl, add the coleslaw mix, mayonnaise, sesame seeds and a pinch of salt. Toss to combine and set aside.

When the duck is cooked, use two forks to shred the meat from the bones (discard the bones). Stir through the hoisin sauce.

Place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 secs.

If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 2-3 mins.