Shredded Hoisin Duck Burger

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

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

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.