Peking duck wraps

Pecking duck wraps

Ingredients

  • 1⁄2 Chinese barbecued duck
  • 6 wraps, warmed
  • Sesame oil
  • 6 green onions, cut into 6cm lengths (24 pieces)
  • 1 Lebanese cucumber, seeded, cut into 6cm x 5mm sticks
  • 1⁄4 cup hoisin sauce, plus extra, for dipping
  • 2 teaspoons toasted sesame seeds (optional)
  • 24 chives, blanched, for tying

Preparation method

1. Remove bones from duck; shred the flesh and cut skin into thin strips. Line a microwave-safe plate with paper towels. Cut wraps into quarters; keep stack covered with plastic food wrap.

2. Place a wedge of wrap on a board with its point facing you; very lightly brush with sesame oil. Place a piece of onion, cucumber, some duck flesh and skin touching the point of the wedge. Add 1⁄2 teaspoon hoisin sauce; sprinkle with seeds. Roll up firmly from side to side and tie with a chive. Place on prepared plate. Cover with plastic food wrap.

3. Microwave on High (100%) for 10-15 seconds to warm through. Serve at once with extra hoisin diluted with a little water.

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