Sticky duck-dogs with chopped mango slaw & Chinese crisps

• 2 x packs half crispy duck

  with pancakes and hoisin sauce (available from all major supermarkets)

• vegetable oil↗1 tbsp tbsp
• Chinese five-spice powder1 tsp tsp
• tomato ketchup↗6 tbsp tbsp
• clear honey↗5 tbsp tbsp
• soy sauce↗4 tbsp tbsp
• grated ginger1 tbsp tbsp

  or purée

• egg yolk↗1
• hot dog rolls↗6
• sesame seed↗2 tbsp tbsp
• rice wine vinegar↗3 tbsp tbsp
• vegetable oil↗1 tbsp tbsp
• juice 2 limes
• caster sugar or granulated sugar↗1 tsp tsp
• large mango↗1

  (not too ripe), peeled and cut into matchsticks

• 400g/14oz chunk white cabbage

  finely shredded then roughly chopped a couple of times

• red chilli↗1

  deseeded and finely sliced

• spring onions↗6

  cut into matchsticks

• handful coriander

  leaves, roughly chopped

Step-by-step instructions

1. 1

   Cook the duck following pack instructions. Sandwich pairs of the pancakes together by brushing with a little of the oil. Brush both sides of the rounds with a touch more oil, sprinkle with a little five-spice powder and some salt, then slice into triangle ‘crisps’ like pizza wedges. Space over baking sheets and add to the oven with the duck. Check after 5 mins, then every 2 mins; when golden and crisp, remove from the oven and cool while the duck continues cooking.

2. 2

   Meanwhile, make the slaw. Whisk together the rice vinegar, oil, lime juice and sugar with some seasoning. Put the mango, cabbage, chilli, spring onions and coriander in a bowl. Add the dressing, toss together and chill until ready to eat.

3. 3

   In a small saucepan, mix the tomato ketchup, 4 tbsp of the honey, the soy sauce, ginger and the hoisin sauce from the duck. Bubble for 2-3 mins until slightly thickened and well combined, then set aside.

4. 4

   When the duck is nearly done, mix the egg yolk and remaining 1 tbsp honey with a pinch of salt. Brush all over the hot dog rolls, scatter with sesame seeds, then slice partly down the middle, ready to fill, and sit on another baking sheet.

5. 5

   When the duck comes out of the oven, put the rolls in and bake at 200C/180C fan/ gas 6 for 5-8 mins until golden brown. Use 2 forks to shred the meat and crispy skin from the duck (discarding bones and fat), then mix with one-third to one-half of the hoisin sauce. Divide the hot duck filling between the rolls and pipe or squiggle over the remaining sauce, like mustard over a hot dog.

6. 6

   Gently put the crisps in a serving bowl (they’ll be delicate), then serve with the hot duck-dogs and cool mango slaw.