Duck Katsu Burger with Pickled Cucumber

gressinghamduck.co.uk

Andrew Jennings

Home cook

1 Gressingham duck breast, skin removed

1 egg whisked

4 tbsp panko breadcrumbs

4 tbsp plain flour

300 ml vegetable oil

subheading: CUCUMBER PICKLE:

1 small cucumber , skin removed and peeled into ribbons

1 tbsp rice wine vinegar

1 tbsp caster sugar

1 tsp sesame seeds

Pinch dry chilli flakes

subheading: KATSU MAYONNAISE:

2 tbsp mayonnaise

1 tsp light soy

Juice of ½ lime

1 tsp caster sugar

2 tsp mild madras

subheading: SLAW:

¼ red cabbage, core removed ,finely sliced

1 carrot, peeled and hearted

Squeeze of lemon

1 tbsp light olive oil

Directions at gressinghamduck.co.uk

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