Mini Asian duck sandwiches

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1377
Duck sandwiches Easy Food
Serves 8
For the slaw:
2 large carrots, cut in matchsticks
½head of red cabbage, shredded
2 tbsp sugar
2 tsp salt
4 tbsp rice wine vinegar
1 lime, juiced
Salt and black pepper

For the spicy aioli:
100g mayonnaise
1 garlic clove, crushed
½ lime, juiced
2 tsp hot sauce 

For the duck:
4 duck breasts, skin left on
70g runny honey
1 fresh ginger, grated (3cm piece)
30ml soy sauce
1 tsp Chinese five-spice
2 garlic cloves
1 tbsp sesame oil

To assemble:
8 small dinner rolls
Fresh coriander

  1. In a bowl, combine all of the ingredients for the slaw and stir together. Cover with cling film and set aside.
  2. In a small bowl, combine all of the ingredients for the aioli and stir together. Cover with cling film and set aside.
  3. Using a sharp knife, score the skins of the duck breasts in a criss cross pattern. Dry the breasts with kitchen paper, season well and set aside.
  4. In a bowl, combine the honey, ginger, soy sauce, five spice, garlic and sesame oil.
  5. Preheat the barbecue and brush the grates with oil. Place the duck breasts on the barbecue, skin-side down. Cook for 15 minutes, brushing the breasts with the marinade throughout the cooking time. Move the breasts around every few minutes to avoid sticking.
  6. When the duck is ready, thinly slice the breasts.
  7. Pile some of the slaw onto the dinner rolls. Top with the sliced duck and some fresh coriander and drizzle with spicy aioli.

Per serving: 354kcals, 11.9g fat (1.3g saturated), 34.6g carbs, 14.9g sugars, 26.4g protein, 2.4g fibre, 1.096g sodium


MAKE IT YOURS:
This recipe also works well with steak!