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Sicilian fish steaks | Salad of sardines | Casserole lamb chops | Canadian fish and mussel | 20Min lamb stew baby vegies | Chicken Chasseur | 2-minute lamb cutlets | Risotto parmesan and peas | Platter of Australian seafood | House salad Cobb dressing | Barbecued baby fish | Caramelised pear pie | AF Chicken sweet chilli sauce | Baby snapper w/Italian salsa | A salad from Morocco | Asian duck slaw | BBQ chicken w/olive salsa | BBQ lamb patties Tzatziki | Big Tex's baby back ribs | Crostini alla Toscana |


Serves 4


  • 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


  • 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