Duck pancakes with hoisin sauce

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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

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.

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

DISCOVER MORE ASIAN-INSPIRED RECIPES HERE

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