Sticky, shredded duck, crunchy veg, a soft brioche bun and an oozy fried egg… Your weekend needs these burgers!
Serves 2 
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1/2 Silverhill crispy aromatic duck (or any free range, organic duck)
2 brioche burger buns, toasted
A good handful of coriander leaves
3 spring onions, finely sliced
½ cucumber, finely sliced
½ carrot, julienne peeled
2 large free-range eggs, fried
For the sauce:
1 tbsp dark brown sugar
3 tbsp hoisin sauce
2 tbsp ketchup
2 tbsp honey
1 tbsp rice wine
1 tsp five spice powder
½ tsp white pepper
1 tsp sesame oil
3 garlic cloves, finely grated
1 tbsp sesame seeds, toasted
1/2 Silverhill crispy aromatic duck (or any free range, organic duck)
2 brioche burger buns, toasted
A good handful of coriander leaves
3 spring onions, finely sliced
½ cucumber, finely sliced
½ carrot, julienne peeled
2 large free-range eggs, fried
For the sauce:
1 tbsp dark brown sugar
3 tbsp hoisin sauce
2 tbsp ketchup
2 tbsp honey
1 tbsp rice wine
1 tsp five spice powder
½ tsp white pepper
1 tsp sesame oil
3 garlic cloves, finely grated
1 tbsp sesame seeds, toasted
Roasting tray
Large saucepan
Small mixing bowl
When you can get your hands on the best quality oranges, this is the recipe to make them shine! Combine them with warm and sweet, crispy skinned duck, tender and earthy roast beetroot and a ginger dressing and you have a proper meal on your hands. This recipe makes a great Sunday lunch! If you want to learn how to segment an orange, there are plenty of tutorials here.
