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  • Light Meals

Crispy Duck Burger


2 Shokupan buns

For the duck burger
3 duck breasts, skin removed and minced or pulsed in a food processor briefly
8 tbsp. fresh breadcrumbs
1 tsp. chilli flakes
1 bunch of spring onions, green parts only, finely sliced
Pepper and salt

Crispy duck
1 large duck leg
Freshly ground mixed peppercorns

Asian fennel slaw
½ fennel bulb, finely sliced
6 radishes finely sliced
¼ small white cabbage, finely sliced
1 bunch of spring onion, white parts only, finely sliced
2 tbsp. rice wine vinegar
3 tbsp. rapeseed oil
Juice of 1 lime
1 tbsp. soy sauce or fish sauce

To serve
Hoisin sauce


Preheat the oven to 180°C. Place the duck leg on a roasting tray and prick the skin all over with a fork. Give a good sprinkle of salt and ground mixed peppercorns and place in the oven for 45–50 mins until crispy and just falling off the bone.

To make the burgers. Add all the ingredients to a large bowl with a large pinch of pepper, not salt at this stage. Mix well to combine. Divide into 4 equal portions and shape into burgers slightly wider than the buns, they will shrink slightly as they cook. Sprinkle each side of your burgers with salt just before cooking.

Heat a frying pan over a medium-high heat. Add a splash of oil and once hot add your burgers. Fry for approx. 3-4 mins on each side until deep golden and just cooked through. Place to one side to rest, but keep warm.

For the slaw. Place all the ingredients into a bowl and mix well to combine. Check seasoning.

To serve. Place the bottom of the Shokupan Buns on the serving dishes. Layer each base starting with the duck burgers, then the crispy duck, top with the fennel slaw and a good helping hoisin sauce. Place the bun lid on top and serve with extra slaw on the side.

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Shokupan bun glazed & sliced