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.
Ingredients
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½ Chinese BBQ duck, uncut
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½ wonga bok (Chinese cabbage), shredded
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¼-½ red onion, finely sliced
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1 small-medium carrot, grated
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½ cup fresh mint leaves
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½ cup fresh coriander leaves
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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.