LEE KUM KEE
Recipes -
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Shredded Duck Burgers with Asian Slaw

Ingredients

Duck legs 4
Lee Kum Kee (Professional) Hoisin Sauce 30g/2Tbsp
Lee Kum Kee (Professional) Gluten Free Oyster Sauce 30g/2Tbsp
Water 4Tbsp
Asian Slaw:
Lee Kum Kee (Professional) Plum Sauce 60g/4Tbsp
Mayonnaise, made from free-range eggs 60g/4Tbsp
Lemon, juiced 1Tsp
Salt ½Tsp
Red cabbage, shredded 300g
Carrots, julienne 100g
Mangetout, julienne 50g
Red onions, sliced 50g
Brioche burger buns or 10 mini slider buns 4
Mild cheddar or Jarlsberg cheese 4 slices

Method

1 Score duck legs and marinade with Lee Kum Kee (Professional) Gluten Free Oyster Sauce and Lee Kum Kee (Professional) Hoisin Sauce . Set aside for at least 30 minutes.
2 Pre-heat oven to 180C. Place marinated duck in oven-proof dish, add 4Tbsp water and all the marinade into dish and place in oven. Cook for 20 minutes. Remove from oven. Cover dish with tin foil and return to oven. Cook for an hour.
3 Mix the slaw vegetables in a large bowl. Add lemon juice and salt. Leave aside for 30mins.
4 Mix Lee Kum Kee (Professional) Plum Sauce and mayonnaise, then add to slaw. Mix well and set aside.
5 When duck is cooked, remove from oven and drain half the oil from dish. Remove bone from duck legs. Shred duck leg whilst still warm. Mix well with the cooking jus.
6 To assemble: Split brioche burger bun in two. Lightly toast buns under grill.
7 Place a handful of Asian slaw on flat half of bun, followed by shredded duck. Top with a slice of cheese and place under grill till cheese bubbles and melt. Serve with the other half of bun.
Serves   4 or 10 sliders 
1.5HR
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