Hoisin duck on cucumber
MAKES 40. HANDS-ON TIME 10 MIN Shred the meat from 2
Gressingham Foods Duck Confit legs (from Waitrose and Ocado) into a bowl and mix with 3 tbsp hoisin sauce and the juice of 1 lime. Heat a large non-stick frying pan with a splash of oil and stir-fry the duck. Set aside. Slice 1 cucumber into 40 rounds and top each with a spoonful of the duck. Mix 1 tbsp hoisin sauce with the juice of ½ lime and drizzle over the duck. Add 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. PER CANAPÉ 21kcals, 1.6g fat (0.3g saturated), 1.4g protein, 0.5g carbs (0.3g sugars), trace salt, 0.2g fibre
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