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