Sticky duck-dogs with chopped mango slaw recipe

  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 583 calories / serving
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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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  • Ingredients

  • 1 whole ready-prepared Peking duck in hoisin sauce
  • 1/2 cabbage, sliced into thin strips
  • 1 mango
  • 1 tbsp white wine vinegar
  • 1 tbsp mayonnaise
  • 1 red chilli, diced
  • 4-8 hotdog rolls
  • prawn crackers
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  • Energy 1583kj 583kcal 29%
  • Fat 18.8g 27%
  • Saturates 3.9g 20%
  • Sugars 26g 29%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 77.9g Protein 25.1g Fibre 6.2g


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