These sticky duck-dogs are not your average hot dogs. Loaded with shredded hoisin peking duck and an exotic shredded slaw, they are the perfect summer bite. Try serving with prawn crackers for that extra added crunch.
Prepare the Peking duck according to the packet instructions and reserve the hoisin sauce. Make the slaw by finely slicing cabbage and mango and mixing together in a bowl. Add the vinegar, mayonnaise and chilli and mix well to combine. Leave to stand for 20 minutes before using. Open up the rolls and toast if preferred.
When the duck is cooked, shred apart with two forks and mix through the hoisin sauce to make a sticky mix. Divide this between the rolls and top with the slaw. Serve with prawn crackers to the side.
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