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Ingredientes
- 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
- Hueyâs Asian dressing (or any other Asian dressing)
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 497 | |
| Calories from Fat 420 | 85% |
| Total Fat 46.72g | 58% |
| Saturated Fat 15.2g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 78mg | 3% |
| Potassium 400mg | 11% |
| Total Carbs 6.77g | 2% |
| Dietary Fiber 4.6g | 15% |
| Sugars 0.59g | 0% |
| Protein 14.6g | 23% |
