- Serves: 4-6
- Cook Time: 20 minutes
- Prep Time: 25 minutes
- Effort: easy
- 1 duck breast, skin-on
- 3 spring onions, thinly sliced
- 1 small bunches coriander, finely chopped
- 1/2 red chillies, seeds removed and finely chopped
- 1 tbsp plum sauce
- 2 tbsp hoi sin sauce
- soy sauce, to taste
- 1 cucumber
Tips and Suggestions
To cut down the amount of saturated fat in this dish, remove the skin from the duck before serving. For more information on healthy eating see eatwell.gov.uk.
1. Heat a dry frying pan and fry the duck breast, skin-side down over a high heat for 8-10 minutes or so, until the skin begins to go golden and crispy, then turn over and cook the second side for another 8 minutes, until the duck is cooked but pink in the middle. Remove onto a board and leave to cool, then cut into small chunks.
2. While the duck cools, mix the spring onion, coriander and chilli with the plum and hoi sin sauces in a bowl. Stir in the chopped duck and then add a few drops of soy sauce to season.
3. Slice across the cucumber to make cylinders about 2cm long. With sharp knife or small melon baller, hollow out centre of cucumber, making sure not to go all the way to the bottom, then turn upside down on to kitchen paper to drain any excess moisture away. Carefully fill each cup with a little of the duck mixture and serve.
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