Hoisin duck on cucumber
- Published: 19 Jan 18
- Updated: 7 Aug 24
A lovely light canapé that takes just ten minutes to prepare and requires a few simple ingredients – tasty finger food in a flash.
Our devilled eggs are also perfect for a party spread.
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Makes 40
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Hands-on time 10 min
Ingredients
- 2 Gressingham Foods Duck Confit legs (from Waitrose and Ocado)
- 4 tbsp hoisin sauce
- Juice of 1 ½ limes
- 1 cucumber
- 1 finely shredded spring onion
- ½ finely sliced chilli (optional)
- Sprinkle of sesame seeds
Method
- Shred the meat from the two duck legs into a bowl and mix with 3tbsp hoisin sauce and the juice from one lime.
- Heat a large non-stick frying pan with a splash of oil and stir-fry the duck. Set aside. Slice the cucumber into 40 rounds and top each with a spoonful of the duck. Mix 1 tbsp of hoisin sauce with the juice of ½ lime and drizzle over the duck.
- Add the finely shredded spring onion (first put it in cold water so it curls up) and, if you like, finely sliced chilli. Sprinkle with sesame seeds.
- Recipe from December 2017 Issue
Nutrition
- Calories
- 21kcals
- Fat
- 1.6g (0.3g saturated)
- Protein
- 1.4g
- Carbohydrates
- 0.5g (0.3g sugars)
- Fibre
- 0.2g
- Salt
- trace
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