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)
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Asian Duck Slaw
Time: 5 minutes prep, 10 minutes cook
Servings: 4 servings
Directions
- 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.
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