1 BOTTLE OF BULL'S-EYE ORIGINAL BBQ SAUCE 2 DUCK LEGS 2 SCOTCH BONNETS 1 CUCUMBER WHITE OR APPLE CIDER VINEGAR BAO (E.G. PREMADE FROZEN ONES) BRUSSEL SPROUTS
Coat the duck in Bull's Eye Original sauce thoroughly, and leave to marinate if possible. Roast at 180 degrees celsius for one hour
Meanwhile, baton the cucumber, and finely slice the scotch bonnets (use gloves!)
Mix the cucumber and scotch bonnets with enough vinegar to cover, and add a generous amount of sugar. The brine should be sweet and tangy. Add a pinch of salt. The spice of the pickles will grow the longer this is left to brine - and can be stored in the fridge to last longer.
Thinly slice the sprouts, and shallow fry in oil until browned. Take them out and leave to crisp up on a napkin, and season with a little salt while fresh out the pan
Steam your bao as per instructions (or use a recipe to make your own from scratch if needed)
Once the duck is cooked, shred with 2 forks, and whisk the duck fat together into the Bull's Eye until fully mixed
Assemble with sauce first in the bao, then the pickled cucumber, shredded duck, a bit of sauce on top, then the pickled scotch bonnets