1 Chinese roasted Peking duck, meat pulled
½ cup Barker’s Professional Miso & Honey Marinade
2 heads cos lettuce (Romaine), washed
200g rocket (Arugula) leaves
1 green mango or pawpaw, julienned
2 avocados, peeled and diced
1 cup cashews or peanuts, toasted
On a non-stick lined baking tray, mix the duck meat, any juices from the frame and the Barker’s Professional Miso & Honey Marinade.
Scatter evenly out on the sheet and roast in a preheated 220°C oven for 8 minutes.
Fold the hot, juicy duck in a large mixing bowl with the cos, rocket, green mango or pawpaw, avocado and nuts.
Spoon into Asian broth bowls and serve with chopsticks.