Bull's Eye BBQ bao buns

Instructions

1. Step 1

   Coat the duck in Bull's Eye Original sauce thoroughly, and leave to marinate if possible. Roast at 180 degrees celsius for one hour

2. Step 2

   Meanwhile, baton the cucumber, and finely slice the scotch bonnets (use gloves!)

3. Step 3

   Mix the cucumber and scotch bonnets with enough vinegar to cover, and add a generous amount of sugar. The brine should be sweet and tangy. Add a pinch of salt. The spice of the pickles will grow the longer this is left to brine - and can be stored in the fridge to last longer.

4. Step 4

   Thinly slice the sprouts, and shallow fry in oil until browned. Take them out and leave to crisp up on a napkin, and season with a little salt while fresh out the pan

5. Step 5

   Steam your bao as per instructions (or use a recipe to make your own from scratch if needed)

6. Step 6

   Once the duck is cooked, shred with 2 forks, and whisk the duck fat together into the Bull's Eye until fully mixed

7. Step 7

   Assemble with sauce first in the bao, then the pickled cucumber, shredded duck, a bit of sauce on top, then the pickled scotch bonnets