Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
For the duck burgers
- 1 prepared aromatic duck
- 6 spring onions, thinly sliced
- 1 cucumber, thinly sliced
- 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
Method
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Preheat the oven to 190C/170C Fan/Gas 5.
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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.
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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.
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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.
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Mix together the spring onions, cucumber and carrot.
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Heat the vegetable oil in a frying pan and fry the eggs until they are cooked to your liking.
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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.