Crispy Duck Wraps
Tender shredded duck is piled into soft wraps with a homemade hoisin sauce that is less cloying and sweet than the shop-bought stuff. Then add in slivers of cool cucumber and tangy spring onions to make the most irresistible wrap of goodness. This recipe makes a great crowd-pleaser, as you simply put everything in the middle of the table and let everyone build their own wrap.
This recipe is totally moreish and will be wolfed down super-fast. It is a healthier, more filling twist on traditional Chinese crispy duck pancakes that so many people love, while avoiding the UPF ingredients in shop-bought Hoisin sauce.
Find the gluten-free and nut-free switches in the cook’s tips below.
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Crispy Duck Wraps
Ingredients
- 4 legs Duck (or a whole duck)
Hoisin Sauce Ingredients
- 4 tbsp Soya Sauce (tamari or light soya sauce)
- 2 tbsp Peanut Butter
- 1 tbsp Maple Syrup
- 1 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- ½ tsp Chinese Five Spice
- 1 tbsp Corn Flour
- 1 tbsp Water
To Serve
- 8 Wraps (mini)
- ½ Cucumber
- 6 Spring Onions
Instructions
Cook the duck
- First cook the duck, as this takes some time as it needs to be slow to keep it tender. Preheat the oven to 180°C (conventional) or 160°C (fan).
- Place the duck legs skin-side up in a roasting tray. Prick the skins carefully with a fork, taking care not to pierce the meat, then season with salt and pepper.
- Roast for 90 minutes, basting the duck with the cooking juices every so often, until the skin is crisp and the meat is tender and pulls easily away from the bone.
- Once cooked, remove the duck from the oven and leave it to rest for 10 minutes.
- Pull the meat away from the bones using two forks and shred it into bite-sized pieces. Discard the bones.
Make the Hoisin sauce
- Whilst cooking the duck, make the Hoisin sauce and chop the vegetables.
- To make the Hoisin sauce put the soya sauce, peanut butter, maple syrup, rice vinegar, sesame oil and Chinese five spice into a small saucepan. Set over a medium heat and stir until smooth, then bring to a gentle simmer.
- In a small dish, mix together the cornflour and water to make a smooth paste. Pour this into the simmering sauce and stir well. Continue to cook for 1–2 minutes, until the sauce has thickened, then remove from the heat and set aside to cool.
Prepare the vegetables
- Cut the cucumber and spring onions into thin matchsticks. Cover and place in the fridge until you are ready to serve.
Warm the wraps
- Wrap the mini wraps in foil and warm them gently in the oven just before serving the duck to make them lovely and warm.
Construct the wraps
- Arrange the shredded duck, wraps, cucumber, spring onions and hoisin sauce in the middle of the table, then let everyone get stuck in and build their own wraps.
Notes
Nutrition
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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