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ASIAN-STYLE DUCK PANCAKES WITH STICKY SAUCE AND POMEGRANATE RUBIES

  • WoolWorths
  • Dec 24, 2016
  • 1 min read

Ingredients

Mixed baby leaves 10 radishes, rinsed and sliced pomegranate rubies, to garnish 3 tbsp hoisin sauce

Cooking Instructions

Preheat the oven to 200°C. Shred the leftover duck. Toss the meat with half the hoisin sauce and warm under the grill for 3–5 minutes. Heat the Asian pancakes in the microwave and fill with the duck, pomegranate rubies, radishes, baby leaves and extra hoisin sauce

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