Hoisin duck and cucumber bites recipe

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Place the shredded spring onion pieces into a bowl of cold water for five minutes so that they curl up. Drain well, pat dry and set aside.
Shred the meat from the duck legs into small pieces and place in a bowl. Add three tablespoons of the hoisin sauce and the juice from one lime and stir to combine. Set aside for 15 minutes.
Heat the oil in a large pan over a medium high heat and stir-fry the duck for 4-5 minutes until completely heated through. Set aside.
Slice the cucumber into around 30 circles. Arrange on a serving plate and top each with a small spoonful of the duck.
In a bowl, stir together the remaining hoisin sauce with the sriracha and juice of half a lime. Drizzle a little over each bite.
Decorate with the curled spring onion and some sesame seeds.

Per Serving: 45kcals, 2.8g fat (0.7g saturated), 1.9g carbs (0.9g sugars), 3.4g protein, 0.2g fibre, 0.151g sodium

Hoisin duck and cucumber bites