PEKING DUCK TEA SANDWICHES
Prep time 15 mins Makes 16 sandwiches
½ Chinese roast duck, shredded 60ml (¼ cup) hoisin
60ml (¼ cup) plum sauce 16 slices soft white bread 100g mayonnaise mixed with 3 tsp lime juice
2 tbsp finely chopped coriander 3 Lebanese cucumbers, thinly sliced
1 spring onion, thinly sliced
Combine warm duck, hoisin and plum sauces in a bowl and toss well to combine. Spread bread slices with mayonnaise mixture to taste, shake off excess marinade from duck and arrange over half the slices, top with cucumber, scatter with spring onions then sandwich with the remaining bread, remove crusts, cut in half and serve while the duck is still warm.