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ASIAN DUCK SLAW

Serves 4

Ingredients

  • ½ Chinese BBQ duck, uncut
  • ½ wonga bok (Chinese cabbage), shredded
  • ¼-½ red onion, finely sliced
  • 1 small-medium carrot, grated
  • ½ cup fresh mint leaves
  • ½ cup fresh coriander leaves
  • Huey’s Asian dressing (or any other Asian dressing)
Asian duck slaw

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Wrap the duck in kitchen foil and heat in the oven. Remove and shred.
  • Then toss the shredded duck with the wonga bok, red onion, carrot, mint, coriander and dressing to taste.

 

 

© Iain Hewitson