PEK­ING DUCK TEA SAND­WICHES

Friday - - RECIPE CARDS -

Prep time 15 mins Makes 16 sand­wiches

INGREDIENTS

½ Chi­nese roast duck, shred­ded 60ml (¼ cup) hoisin

60ml (¼ cup) plum sauce 16 slices soft white bread 100g may­on­naise mixed with 3 tsp lime juice

2 tbsp finely chopped co­rian­der 3 Le­banese cu­cum­bers, thinly sliced

1 spring onion, thinly sliced

METHOD

Com­bine warm duck, hoisin and plum sauces in a bowl and toss well to com­bine. Spread bread slices with may­on­naise mix­ture to taste, shake off ex­cess mari­nade from duck and ar­range over half the slices, top with cu­cum­ber, scat­ter with spring onions then sand­wich with the re­main­ing bread, re­move crusts, cut in half and serve while the duck is still warm.

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