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Rich Hoisin Duck Flatbreads

Gorgeous shredded duck on soft, 5-minute flatbreads with crunchy peppers and spring onions.

Prep: 10 mins
Cook: 1h 30m
Serves: 2

  • 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

    1. 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.
    2. 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.
    3. 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.