Peking Duck Wraps
Traditional variations of this mouthwatering Beijing dish can take hours to prepare, making it one of the nation’s favourite takeaway meals. Our version of this tasty Chinese starter is simple and speedy. Perfect for entertaining, it uses a few store-cupboard staples, carrots, cucumber and two duck breasts and can be cooked from scratch in less than half an hour.
- 2 duck breasts
- 1 tbsp honey
- ½ tsp Chinese 5-spice
- 200g Hoisin sauce
- 4 flour tortilla wraps, each cut into 4
- ½ cucumber, sliced into thin ribbons
- 4 spring rolls, finely shredded
- 2 carrots, peeled and cut into ribbons
- Preheat the oven to 220⁰c fan, 230⁰c conventional, gas 7
- Put the duck on a rack, resting over a tin
- Mix the honey, 5-Spice and one tbsp of Hoisin sauce then spread over the fatty side of the duck
- Cook for 12 minutes until the skin is dark golden, crispy and the duck is just cooked
- Microwave the tortillas on high (900W) for one minute, (750W) for 1 ½ minutes.
- Slice the duck, sprinkle the tortilla with Hoisin sauce and top with duck, cucumber and spring onions and a carrot ribbon. Fold and roll up.
10 minutes to prepare 12 minutes to cook