Ingredients

Duck

• 2 large duck breasts, skin on
• 1/4 cup hoisin sauce

To serve

• 8 small soft white rolls
• Kewpie mayo
• Sriracha chili sauce
• 1 cucumber peel and thinly sliced
• 1 loose cup mint leaves
• 1 loose cup coriander leaves
• 1 cup pickled carrot and/or daikon raddish

Method

1. Brush the meat side of the duck breasts with a little hoisin sauce and put them skin-side down in a cold frying pan.
2. Place pan on medium heat and cook for 7-8 minutes, allowing the fat to melt and crisp the skin.
   
3. Turn the breasts over and and on the meat side for 5 minutes.
   
4. Rest for 5 minutes the slice thinly.
   
5. Serve in bun with some hoisin, kewpie and sriracha smeared on the inside of buns, add pickles, cucumber and herbs.