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.

More inspiration

Quail with cherriesQuail with cherriesHere's an interesting fact: "quail" is actually the name for dozens of different species of birds as opposed to just one. I did not previously know that. I was surprised to find this out but then... Beetroot and feta salad with crispy sageBeetroot and feta salad with crispy sageThere are few things more satisfying than getting your hands stained a bright fuchsia by the common garden beet. Almost every country in the world has their very own recipe for this earthy vegetable... Kuku sabzi, the Persian omeletteKuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about...
advertisement
Get great recipes on your mobile wherever you are.