Pulled Hoisin Confit Duck Burger

Meanwhile, pop the garlic (unpeeled) into a piece of foil with a drizzle of oil and scrunch to enclose it. Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and sprinkle over the Chinese five spice. Roast the duck on the top shelf of your oven for 25-30 mins. IMPORTANT: The duck is cooked when piping hot throughout. Halfway through, add the garlic parcel to the tray.

Meanwhile, trim and cut the cucumber(s) in half, widthways. Pop half aside for the smacked cucumber. Cut the remaining cucumber in half lengthways, then slice it lengthways into long thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks. Trim the spring onion then slice in half widthways. Slice each half lengthways down the middle, then into long thin matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!

Take the cucumber you reserved for the smacked cucumber and pop it onto a board. Using a rolling pin, or the bottom of a saucepan, smack the cucumber gently a few times. Then cut it into 1cm chunks and put them into a bowl. Pour over the rice vinegar, sambal and the soy. Mix together and leave aside for now. Have a quick tidy if you have time.

Once the duck is cooked, transfer it to a bowl. Use two forks to shred the duck as finely as you can. Discard the bones. Stir in the hoisin sauce. Taste and season with salt and pepper if you feel it needs it. Once the garlic is out of the oven and has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add it to another small bowl along with the mayo (see ingredients for amount) and mix together.