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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.


  • 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)

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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