Neven Maguire's Spicy Asian Duck & Pineapple Triangles

INGREDIENTS

• 1 Pack Simply Better West Cork Confit Duck Legs
• 1 Pack Simply Better Italian Piadina Pizza Flatbread
• 6 Heaped Tbsp. Simply Better Irish Made Hoisin Sauce
• 100g Pineapple, diced
• ¼ Cucumber, seeded and diced
• 3 Heaped Tbsp. Simply Better Handmade Peanut & Chilli Rayu
• Good handful fresh coriander leaves

DIRECTIONS

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Cook the duck legs according to packet instructions, then using two forks shred the meat.
2. Increase the oven to 220°C (450°F/Gas Mark 7) and heat baking sheets. Spread each flatbread with two heaped tablespoons of hoisin sauce, leaving a border around the edges and scatter the shredded duck on top. Put one on each shelf and bake for 4-5 minutes until crisp.
3. Divide the pineapple and cucumber among the flatbreads, then drizzle over the peanut & chilli rayu. Scatter over the coriander and cut in half, then cut each half into five triangles. Arrange on plates to serve.

Neven's Top Tip: The duck can be cooked and shredded in advance, so you only have the assembly left to do. Consider cooking the flatbreads one at a time so you can serve them at intervals during your party.