Meltingly tender pulled hoisin duck, tucked in buttery brioche buns, and drizzled with hoisin mayo. Ducking delicious.

Ingredients for 2:

2 duck legs

2 brioche buns

½ cucumber

3 spring onions

10g fresh coriander

Duck Sauce: 

50ml soy sauce

½  lime

30g fresh ginger

2 garlic cloves

30ml mirin

0.5 tbsp honey

Hoisin Mayo

30g hoisin sauce

60ml mayo

½ lime

Method

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Pat the duck legs with kitchen paper and prick the skin all over with a fork

Add the duck legs to a baking paper-lined baking tray with a drizzle of olive oil and a generous pinch of salt and pepper. Put the tray in the oven for 50 mins or until the duck legs are crispy & cooked through

Sides and sauces

Meanwhile, trim, halve, then slice the spring onions lengthways into matchsticks. Cut the cucumber into thin batons

Peel and grate the ginger and garlic cloves. Zest the lime

In a small pot combine the soy sauce, juice of ½ a lime, lime zest, grated ginger, grated garlic, mirin and honey. Gently heat until combined and slightly thickened. Then leave aside until later – this is your duck sauce

In a small bowl combine the hoisin sauce, the juice of ½ a lime and the mayo – this is your hoisin mayo

Once the duck is crispy and cooked through, shred it apart using two forks – this is your pulled duck

Add the pulled duck to the pot of duck sauce and return it to the heat for 1 min to warm through. Meanwhile, add your brioche buns to the oven until lightly toasted

Build the burger

Layer the cucumber batons and spring onions on the base, then pile on the pulled duck. Top with a dollop of hoisin mayo and some fresh coriander.