Duck katsu burger with pickled cucumber Recipe · Gressingham

Ingredients

• 1 Gressingham duck breast, skin removed
• 1 egg whisked
• 4 tbsp panko breadcrumbs
• 4 tbsp plain flour
• 300 ml vegetable oil
• 1 small cucumber , skin removed and peeled into ribbons
• 1 tbsp rice wine vinegar
• 1 tbsp caster sugar
• 1 tsp sesame seeds
• Pinch dry chilli flakes
• 2 tbsp mayonnaise
• 1 tsp light soy
• Juice of 1/2 lime
• 1 tsp caster sugar
• 2 tsp mild madras
• 1/4 red cabbage, core removed ,finely sliced
• 1 carrot, peeled and hearted
• Squeeze of lemon
• 1 tbsp light olive oil