Confit duck “banh mi”

Method:

1. Preheat oven to 200°C. Warm the duck in its packaging for 25 minutes, then remove and shred the meat.

2. Simmer ClemenGold mandarin juice, ginger and sugar until reduced and syrupy. Set aside.

3. To assemble, fill baguette halves with shredded duck. Top with ClemenGold mandarin and lime slices, carrots, herbs, spring onion, cucumber and chilli. Drizzle with syrup and sprinkle with sesame seeds. Slice and serve warm or at room temperature.