Duck rolls

by Beca Lyne-Pirkis

Shredded duck with hoisin sauce in cheat’s brioche rolls

Imagine that take-away favourite, crispy duck pancakes, but it in a brioche roll? This is a treat supper that takes a little longer to prepare but is worth the effort. All the elements can be made in advance and then heated through when you’re ready to serve. I’ve simplified my brioche recipe so that it’s easier to handle and doesn’t take as long to prove, but you still get the taste and feel of a rich brioche roll. The hoisin sauce takes no time as all and is very easy to make—sweet, spicy and tangy, as you want it to be!


For the rolls:
250g strong white bread flour
25g caster sugar
6g yeast
1 egg, plus 1 extra for glaze
90ml milk
50g butter, unsalted
1 tbsp each of nigella seeds and sesame seeds

For the duck and hoisin sauce:
4 duck legs
4 tbsp honey
4 tbsp rice wine vinegar
4 tbsp sesame oil
1½ tbsp sriracha
2 cloves garlic, grated
2cm piece of fresh ginger, grated
2 tbsp soy sauce
2 tsp five spice

To serve:
Rocket or watercress
Cucumber, cut into batons
Spring onions, sliced
Carrots, sliced in ribbons


To make the dough, place the flour, sugar, salt and yeast into a large bowl and roughly rub in the butter. Add in the egg and milk and bring together to form a ball of dough. Tip out onto a clean surface and knead until smooth and elastic – this will take roughly 8-10 minutes (it will be sticky to start but persevere and the dough will eventually begin to become smooth and elastic). Form into a ball, place back into the bowl and cover with a tea towel. Leave to prove until double in size – this will take at least 3-4 hours.

After the bread has doubled in size, scrape the dough out of the bowl and onto a floured surface. Divide into 6 equal size pieces and shape into neat balls of dough. Place onto a floured baking tray and cover once again to prove for a second time, around 45 minutes to 1 hour. Preheat oven to 180C fan and glaze your rolls with a beaten egg, leave for 5 minutes then glaze again before sprinkling all or half with a mixture of the nigella and sesame seeds. Bake for 20-25 minutes then leave to cool.

For the duck, preheat the oven to 160C fan. Prick the legs all over with a fork and season with salt. Place on a wire rack over a roasting tray and roast for 1 hour 20 – 1 hour 30 minutes. Once cooked, leave to cool a little before removing the meat; it will be easier to do this whilst the meat is still warm.

To make the sauce, place all the ingredients into a saucepan over a medium heat and bring to a boil before reducing to simmer. Cook for 3-4 minutes then add in the meat, stirring well to make sure the meat is coated in the sauce. There won’t be lots of sauce, but there will be just enough to coat the meat thoroughly and leave you with a little extra to drizzle over when you’re serving.

To serve, slice the rolls in half and place a good handful of rocket or watercress. Spoon on the duck in hoisin sauce and top with the other half of the roll. You can add cucumber and spring onion batons too if you wish, or some ribbons of carrot. Serve with some tempura vegetables and wasabi mayo for an Asian-fusion treat of a meal.