Peking Style Loaded Hoisin Duck Dog
with Handcut Fries and Pickled Radish Salad
Bringing together Chinese peking duck and American hot dogs, this dish is a showcase of fusion flavours. A smoky, savoury spin on two street food favourites, this fusion dog pairs hickory smoked sausage with tender hoisin glazed shredded duck in a soft bun, garnished with sriracha, mayo and sesame seeds. Served alongside handcut fries and a bright pickled radish salad for a delicious East-meets-West experience.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
2 unit(s)
Confit Duck Legs
2 unit(s)
British Hickory Smoked Sausages
(Contains: Sulphites)
100 grams
Radishes
15 milliliter(s)
Rice Vinegar
1 unit(s)
Baby Cucumber
2 unit(s)
Brioche Hot Dog Buns
(Contains: Egg, Milk, Soya, Wheat, Cereals containing gluten May contain traces of: Kamut (wheat), Oats, Rye, Spelt (wheat), Wheat, Barley, Cereals containing gluten)
90 grams
Hoisin Sauce
(Contains: Soya)
15 grams
Sriracha Sauce
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)
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Pickle
Nutritional information
Utensils
Instructions
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.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, remove the confit duck legs from their packaging. Place onto one side of another lined baking tray, skin-side up, and season with salt and pepper.
Lay the sausages onto the other side of the tray.
Roast the duck and sausages on the top shelf of your oven until golden brown and cooked through, 25-30 mins. Turn the sausages halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle. Ensure the duck is piping hot throughout.
While everything's in the oven, trim and thinly slice the radishes.
Pop them into a medium bowl and add the rice vinegar and the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside.
Trim the baby cucumber, then halve lengthways. Cut into 1cm thick half moons and set aside for now.
Slice the buns top down through the middle (but not all the way through) and set aside.
A few mins before everything's ready, pop the buns into the oven to warm through, 2-3 mins.
Once cooked, transfer the duck to a bowl. Use two forks to shred the duck as finely as you can. Discard the bones.
Stir in the hoisin sauce, ensuring everything's well coated. Season with salt and pepper.
Once the buns are ready, pile in the shredded hoisin duck. Lay the sausages on top.
Transfer the hoisin duck dogs to your plates. Drizzle over the sriracha and mayo. Sprinkle over half the sesame seeds.
Add the baby leaves, cucumber and remaining sesame seeds to the bowl of pickled radish. Drizzle over some oil, then taste and season with salt and pepper if needed.
Serve the hoisin duck dogs with the fries and salad alongside.
