1 carrot, peeled and sliced with a julienne peeler
4 brioche burger buns, toasted
2 tbsp vegetable oil
4 free-range eggs
handful coriander leaves
For sweet potato fries
2 medium sweet potatoes, sliced into thin chips
1 tbsp of rapeseed oil
2 tsp Cajun seasoning
few thyme sprigs (optional)
For the sauce
1 tbsp dark brown sugar
3 tbsp hoisin sauce
2 tbsp tomato ketchup
2 tbsp honey
1 tbsp rice wine
1 tsp Chinese five-spice powder
½ tsp white pepper
1 tsp sesame oil
3 garlic cloves, finely grated
1 tbsp sesame seeds, toasted
Preheat the oven to 190C/170C Fan/Gas 5.
Place the duck in a roasting tray and cook in the oven for 20–25 minutes, until crisp. Remove from the oven and cool slightly, then remove the meat from the bones and shred.
To make the sweet potato fries, turn the oven up to 200C/180C Fan/Gas 6. Place the sweet potatoes in a roasting tray and sprinkle over the oil and Cajun seasoning. Mix well to combine, then place in the oven for 35-40 minutes, until cooked and slightly charred on the edges.
To make the sauce, place the ingredients in a saucepan and bring to a simmer over a medium heat. Add the shredded duck to the saucepan and mix well to coat. Remove from the heat and set aside.
Mix together the spring onions, cucumber and carrot.
Heat the vegetable oil in a frying pan and fry the eggs until they are cooked to your liking.
To make the burgers, place some of the spring onion mix on the base of each toasted bun, top with half the duck mixture, a fried egg and a sprinkling of coriander leaves. Serve with the sweet potato fries.
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