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