Hoisin Duck Wraps
Donal's Notes
Crispy duck cooked with Asian flavours and wrapped in crunchy lettuce cups. Tip: If you lightly bash the toasted sesame seeds before scattering over it’ll bring out the flavour in them.
For the wraps:
Instructions
Preheat the oven to 200°C /400°F/Gas mark 6. Place the confit duck legs on a roasting tray and into the oven for 25 minutes.
While the duck is in the oven do your veg prep. Peel and deseed the cucumber and slice. Using a peeler, peel and ribbon the carrot.
Thinly slice the spring onions and thinly slice the red chilli. Cut the lime into wedges.
Remove some oil from the roasting tray into a bowl to use for cooking. Shred the duck from the bones, discarding any bones.
Peel and finely grate the ginger and garlic.
Heat a large pan over a medium heat. Add the oil removed from the tray to the frying pan along with the ginger and garlic. Sauté for 2-3 minutes until softened. Add the honey, light soy sauce, dark soy sauce, hoisin sauce and Chinese five spice to the pan and stir to combine.
Toss the meat into the sauce in the pan to coat.
Separate the baby gem leaves and lay on plates, top with the duck, carrot, spring onions, chilli, coriander and sesame seeds. Serve alongside lime to squeeze over the top.
