Ingredients
200g Peking crispy duck (buy precooked from any supermarket)
2 tbsp hoi sin sauce
125g feta cheese
200g watermelon
20 mint leaves
20 small bamboo skewers
Preparation
Dice the duck into 2cm squares. Place on a baking tray and cook for about 10 minutes to crisp them up. Remove and, when cool enough to handle, roll the cubes in the hoi sin sauce.
Cut the feta cheese and watermelon into the similar sized cubes. Wrap the duck in the fresh mint leaves and thread one piece onto each skewer, along with one piece each of the watermelon and feta.
