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.
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.
