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Hoisin Duck Wraps

 Hoisin Duck Wraps
Prep Time
20 minutes
Cook Time
5 minutes
Servings
8-10
What You Need
460 g boneless duck breast
½ tsp Gregg’s Ground Chinese Five Spice
1 Tbsp sesame oil
¼ cup Wattie’s Creations Hoisin Sauce
To Serve:
Wattie’s Creations Hoisin Sauce
8-10 Peking Duck Wraps*
Cucumber, cut into matchstick strips
Spring onions, sliced into strips
Mung bean shoots
Make It
Tap or click steps to mark as complete
  1. 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.
  2. 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.

*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.
***Roll and tie the wrap with the green part of the spring onion, cut into strips.
***Replace duck with boneless and skinless chicken breast.

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