Rich Hoisin Duck Flatbreads
Gorgeous shredded duck on soft, 5-minute flatbreads with crunchy peppers and spring onions.
Cooking Time 99
Portions
2
Ingredients
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- g self-raising flour
- tbsp natural yoghurt
- tbsp olive oil
- portion Blue Dragon Rich Hoisin Sauce
- Gressingham duck legs
- Juice of 1/2 lime
- small bunch of spring onions, thinly sliced
- handful of red pepper, chopped
- handful of cucumber, cut into strips
- portion Sesame seeds
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1
Step 1
Preheat oven to 180°C. Pat the duck legs with kitchen paper, prick the skin all over with a cocktail stick or skewer and season with salt and pepper. Place on a wire rack in a foil lined tray, and cook in the middle of the oven for 1.5 hours. -
2
Step 2
Once you’re ready to make your flatbreads, mix the flour in a bowl with the yoghurt, olive oil and a little pinch of sea salt until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½cm thick. Cook in a frying pan for 3 minutes, or until golden, turning halfway through. -
3
Step 3
Remove your duck from the oven, cool under foil for 10 minutes, before shredding with 2 forks and mixing with Blue Dragon Rich Hoisin Sauce and lime juice. Stack it up on your flatbreads with sliced cucumber, spring onion, peppers, a scatter of sesame seeds and fresh coriander.
Ingredients
- 100 g self-raising flour
- 4 tbsp natural yoghurt
- 1 tbsp olive oil
- 1 portion Blue Dragon Rich Hoisin Sauce
- 2 Gressingham duck legs
- 1 Juice of 1/2 lime
- 1 small bunch of spring onions, thinly sliced
- 1 handful of red pepper, chopped
- 1 handful of cucumber, cut into strips
- 1 portion Sesame seeds
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