A delicious take on Peking Duck wraps that’s quick, delicious and sure to shake things up on weeknights.
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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.
Kraft Kitchen Tips!
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.