4 store-bought bao buns
2 Peking duck legs (slow-cooked)
1 punnet baby cucumbers, cut into long sticks
1 carrot, peeled and cut into long sticks
2 spring onions, sliced on the diagonal
2 tbsp hoisin sauce
Preheat the oven to 190 degrees and place the duck into a dish and bake for 12 minutes, slice it once done.
Meanwhile, slice the cucumbers into rounds and prepare the carrot.
In a bamboo steamer – steam the bao buns for 5 minutes.
Slice whilst hot to open and place duck, cucumber, shredded carrot inside the bun.
Place some spring onion and hoisin on top and serve.