Shredded Hoisin Duck Burger

Stir fry with beef, carrots, scallions, and onions in a speckled wok with a wooden spoon.

This bangs and is so quick to rustle up. I usually serve these with whatever salad ingredients I have in the fridge.

Per Serving:

Calories - 479

Protein - 38g

Nutritional Information

Ingredients

Serves 2:

½ tsp Chinese five spice

2 duck breasts

100g carrot, coarsely grated

2 spring onions, sliced

1 red onion, finely chopped

3 tbsp light soy sauce

2 tbsp hoisin sauce spray light oil for cooking

To serve

2 brioche buns

50g bistro salad

½ cucumber, thinly sliced with a Y-peeler

Method

  • Preheat the oven to 160°C fan and line a baking tray with parchment paper.

  • Rub the Chinese five spice over the duck breasts, place on the lined baking tray and bake for 20 minutes until cooked through.

  • Remove the duck breasts from the oven and rest on a plate for 15 minutes to cool then discard the skin and shred the meat using two forks.

  • Coat the base of a frying pan with spray light oil and fry the carrot, spring onions and red onion for 5 minutes over a medium heat. Add the shredded duck and stir together along with the soy and hoisin sauces.

  • Slice the brioche buns in half and place a bed of bistro salad on the bottom of each bun. Pile on the shredded duck and top with the sliced cucumber and bun lid.