This decadent and satisfying burger is packed with umami goodness. Duck is delicious and as easy to cook as a chicken - it simply needs a bit more time. Check carefully for the small bones when you are removing the meat, they can be sneaky little things. You definitely need the crunchy slaw in this one to balance the rich meat from the duck. This burger is a must-try.
Ingredients
| 600 g | Roast duck, shredded, see recipe below (Main) |
| ¼ cup | Hoisin sauce |
| 1 ½ cups | Cabbages |
| 1 | Spring onion, finely sliced |
| ½ cup | Mayonnaise, Kewpie |
| 1 tsp | Sesame oil |
| 2 tsp | Toasted sesame seeds |
| 2 tsp | Rice wine vinegar |
| 4 | Burger buns |
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Directions
- Heat the duck meat in a medium pan on a medium heat. Stir in the hoisin sauce and heat until the meat and sauce are hot.
- Mix together the cabbage, spring onions, kewpie mayo, sesame seeds, sesame oil and rice wine vinegar to make the slaw. Cut the buns and load them up with duck meat and the slaw.
Easy roast duck
- Preheat the oven to 200C. Dry the duck with paper towels and place on a rack or over a deep roasting dish.
- Season with plenty of salt and pepper and roast for 90 minutes. Strain off the fat and keep to roast potatoes.
