ChineseSticky duck

Source: Wagamama: Feed Your Soul

Ingredients

Instructions

1. Preheat the oven to 190°C, Gas Mark 5.
2. Season the duck legs with salt and pepper on both sides, then arrange on a wire rack set over a roasting tray and cook in the oven for approximately
   70 minutes.
3. Remove the duck from the oven and reduce the temperature to 160°C, Gas Mark 3. Coat the duck with 2 tablespoons of the hoisin sauce, then return to the oven for a further
   10 minutes. Once cooked, shred the meat with a fork and set aside.
4. Heat the oil in a frying pan or wok, add the shredded duck and remaining hoisin sauce and stir-fry for
   3-4 minutes.
5. Take a hot steamed bun, prise it apart gently and fill with a cucumber ribbon and a portion of duck. Top with a little chilli, spring onion and coriander and more hoisin sauce, to taste.
6. Repeat with the remaining buns and serve warm.

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