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Peking duck sliders with homemade pickles & an Asian sweet 'n' spicy BBQ sauce



  • To make the pickles, heat the oil in a wok (or deep heavy-bottomed pan) and gently cook the mustard seeds until they begin to crackle.
  • Add the turmeric with 2 tspn sambal and the salt. Mix well and then add the red wine vinegar and white sugar. Stir, bring to the boil and cook for a few minutes.
  • Then add the cucumbers and toss well. Bring back to the boil and transfer to a bowl immediately. Set aside to cool, mixing now and again.
  • To make the BBQ sauce, put the ketchup, Worcestershire, white wine vinegar, brown sugar, mustard, garlic and 1 tbsp sambal in a large heavy-bottomed pot. Mix well and gently simmer for about 15 mins until thick and fragrant.
  • Then add the chilli sauce, honey and soy. Mix well, transfer to a bowl and also set aside to cool.
  • When ready, preheat oven to 160°C fan forced (180°C normal).
  • Wrap the duck in kitchen foil and reheat in the oven with the rolls. Then bone and slice the duck and cut the rolls in half.
  • To serve, smear the bun bases with mayo and top with the pickles, sliced duck and BBQ sauce.




  • 1 heaped tbsp vegetable oil
  • 1 heaped tbsp mustard seeds
  • 1 tspn turmeric
  • sambal oelek (or any chilli paste)
  • 2 tspn sea salt
  • 170 ml red wine vinegar
  • 140 gm white sugar
  • 2 continental (telegraph) cucumbers, finely sliced
  • 1½ cups tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 2 tbsp white wine vinegar
  • 1 tbsp brown sugar
  • ½ tbsp Dijon mustard
  • 2 garlic cloves, crushed
  • ½ cup Thai sweet chilli sauce
  • ¼ cup melted honey
  • a splash of soy sauce
  • ½ bought Chinese BBQ duck
  • 6 small dinner rolls
  • mayonnaise


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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