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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About Delicious Magazine
Make your Christmas and New Year the best ever with the December issue of delicious. magazine. Shopping’s a breeze with our last-minute gifts, drinks advice and festive taste test. Try Nigel Slater’s cakes and bakes, Paul A Young’s trademark truffles and Nigella’s sensational side-dishes and stay cool tips. We also find out what Rick Stein and family get up to over the festive period. For a low-stress Christmas day, cook our classic turkey lunch with timeplan. Plus, don't miss our amazing £8,400 prize giveaway. It's a happy Christmas – guaranteed!