Prep
15-30 mins
Cook
1 HR
Ingredients
1
Bottle of Bull's Eye original BBQ sauce
2
Duck legs
2
Scotch bonnets
1
Cucumber
-
White or apple cider vinegar
-
Bao (e.g. premade frozen ones)
-
Brussel sprouts
Instructions
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
Step 2
Meanwhile, baton the cucumber, and finely slice the scotch bonnets (use gloves!)
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.
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
Step 5
Steam your bao as per instructions (or use a recipe to make your own from scratch if needed)
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
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