Dairy free Archives

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45 minutes

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15 minutes

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25 minutes

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15 minutes

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10 minutes

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20 minutes

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Whole braaied yellowtail in newspaper with chipotle mayonnaise and red onion pickle

1 hour

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Bill’s prawn, fennel and watermelon salad with chilli dressing

1 1⁄2 minutes

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Prosecco-and-pomegranate cocktails

15 minutes

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Bloody Mary

Duck pancakes with hoisin sauce

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

200 g leftover roast duck
½ cup Woolworths hoisin sauce
8 ready-made Asian pancakes
50 g pomegranate rubies
Radishes, sliced, for serving
Baby leaves, for serving

Method

1. Preheat the oven to 200°C. Shred the leftover duck.

2. Toss the meat with half the hoisin sauce and warm under the grill for 3–5 minutes.

3. Heat the Asian pancakes in the microwave and fill with the duck, pomegranate rubies, radishes, baby leaves and extra hoisin sauce.

Cook’s note: Find Asian pancakes at Asian supermarkets or specialty delis.

DISCOVER MORE ASIAN-INSPIRED RECIPES HERE

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Coconut bread

Home-made oat milk

Ancient seed granola

Vanilla, berry and plum fizz

Chilli-fried duck

Fish in chips with tartare sauce

Sticky chicken wings

Whole braaied yellowtail in newspaper with chipotle mayonnaise and red onion pickle

Bill’s prawn, fennel and watermelon salad with chilli dressing

Prosecco-and-pomegranate cocktails

Bloody Mary

Duck pancakes with hoisin sauce

Duck pancakes with hoisin sauce

Ingredients

Method