Hoisin Duck Flatbread Recipe from Blue Dragon

Our friends over at Blue Dragon have shared this delicious shredded duck flatbread recipe with us, you will need…

For 2 flatbreads:

100g self-raising flour

4 tablespoons natural yoghurt

1 tbsp olive oil

For the duck:

Blue Dragon Rich Hoisin Sauce

2 Gressingham duck legs

Juice of 1/2 lime

To Garnish:

1 small bunch of spring onions, thinly sliced

1 handful of red pepper, chopped

1 handful of cucumber, cut into strips

Sesame seeds

– Preheat oven to 180°C. Pat the duck legs with kitchen paper, prick the skin all over with a cocktail stick or skewer and season with salt and pepper. Place on a wire rack in a foil lined tray, and cook in the middle of the oven for 1.5 hours.
– Once you’re ready to make your flatbreads, mix the flour in a bowl with the yoghurt, olive oil and a little pinch of sea salt until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½cm thick. Cook in a frying pan for 3 minutes, or until golden, turning halfway through.
– Remove your duck from the oven, cool under foil for 10 minutes, before shredding with 2 forks and mixing with Blue Dragon Rich Hoisin Sauce and lime juice. Stack it up on your flatbreads with sliced cucumber, spring onion, peppers, a scatter of sesame seeds and fresh coriander.

Enjoy!

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