AT A GLANCE
The secret of these sandwiches' success is keeping the duck warm after you've brought it home, or reheating it gently before using it. Use a very sharp, serrated knife and cut them with extra care to keep them from falling apart when you're halving them.
|01||Combine warm duck, hoisin and plum sauces in a bowl and toss well to combine.|
|02||Spread bread slices with mayonnaise mixture to taste, shake off excess marinade from duck and arrange over half the slices, top with cucumber, scatter with spring onions then sandwich with the remaining bread, remove crusts, cut in half and serve while the duck is still warm.|