Aoife Cheung's crispy duck delights: Today
Crispy, crunchy and loaded with flavour.
Ingredients
RTÉ Today's TV Home Cook is a nationwide search to find Ireland's next standout home cook. Eight contestants from across the country have been selected and mentored by Trisha Lewis as they take on a series of cooking challenges in a professional TV kitchen for the very first time.
Over two days, they will share their recipes.
Meet Aoife Cheung, a 31-year-old home cook from Galway and business owner.
Vote for Aoife here.
Duck Cups
Duck breast
Spring roll pastry
Carrot, cucumber, scallions (sliced thin)
Hoisin sauce
White rice vinegar
Sweet chilli sauce
Sesame seeds
Oil spray
Sesame Slaw
1 cup white cabbage
1 cup red cabbage
1 red onion
3 tbsp sesame seeds
¼ cup kewpie mayo
Sesame oil
Light soy sauce
White rice vinegar
Method
Cook duck in an air fryer at 180°C for 25 minutes until cooked through and crispy. Rest, then chop finely.
Spray a muffin tray with oil. Cut pastry into squares and press into tray to form cups.
Bake at 180°C for 6–8 minutes until golden and crisp.
Mix hoisin sauce with a splash of rice vinegar, then toss chopped duck through it.
Prepare vegetables by slicing thinly into matchsticks.
Fill pastry cups with duck mixture, then top with veg, sweet chilli sauce and sesame seeds.
To make the slaw:
Finely shred cabbage and onion.
Toast sesame seeds in a dry pan until golden.
Mix seeds with mayo, sesame oil, soy sauce and vinegar.
Toss dressing through cabbage mixture. Serve alongside duck cups.
