- 460 g boneless duck breast
- ½ tsp Gregg's Ground Chinese Five Spice
- 1 Tbsp sesame oil
- ¼ cup Wattie’s Creations Hoisin Sauce
- Wattie’s Creations Hoisin Sauce
- 8-10 Peking Duck Wraps*
- Cucumber, cut into matchstick strips
- Spring onions, sliced into strips
- Mung bean shoots
- Cut the double breast in half to make 2 single breasts. Remove the skin from the duck if necessary. Cut into thin strips. Toss in Gregg’s Ground Five Spice. Heat sesame oil in a wok or frying pan. Stir-fry duck over a medium high heat for 2-4 minutes or until cooked.** Reduce heat. Add Wattie’s Creations Hoisin Sauce and toss to coat. Remove from duck from the pan and keep warm.
- To assemble: Heat the wraps as per packet directions. Spread or brush a thin layer of Hoisin Sauce over the wrap. Top with cucumber, spring onions, bean shoots and Hoisin duck. Roll up and serve.
- Styling idea: roll and tie the wrap with the green part of the spring onion, cut into strips.
- *Peking Duck Wraps are available from most Asian supermarkets. They are much thinner than tortilla wraps which can be used if wished.
- **The duck when cooked should still be a little pink inside. Overcooking will result in the duck meat becoming tough.
Swap it out
- Replace duck with boneless and skinless chicken breast.