Teriyaki Duck Bao Buns with 'Swicy' Sesame Cucumber

• Heat a drizzle of sunflower oil in a frying pan over high heat. Fry the dressing for 30 seconds, then return it to the salad bowl.
• Place the same pan over medium-high heat. Fry the duck with the onion for 3 - 4 minutes, covered.
• Cut the lime into eight wedges.
• Slice two-thirds of the cucumber into rounds and then cut the rest into thin batons.

• Transfer the cucumber batons to the salad bowl. Add the sesame oil and the juice of 1 lime wedge per person. Toss well to combine.
• Cut the carrot into matchsticks. Roughly chop the peanuts and finely chop the parsley.
• In a small bowl, combine the mayonnaise with another quarter of the East Asian-style sauce.
• Set all of this aside until serving.

• Transfer the duck to a plate and use two forks to roughly shred it.
• Place the frying pan over medium-high heat. Fry the teriyaki sauce with the rest of the ginger, garlic, chilli pepper and East Asian-style sauce for 3 - 4 minutes.
• Return the duck to the pan and mix well to combine.
• Keep warm over a low heat until serving.

• Boil a shallow layer of water in a pot or saucepan (see Tip).
• Line a metal sieve with parchment paper and place it in the pan, making sure it doesn't touch the water.
• Transfer the bao buns to the sieve and steam for 5 - 7 minutes until soft, covered.

Tip: you can also use a steamer basket instead if preferred.