Ingredient
- 2 duck breasts
- 1 average Cucumber roughly chopped
- 4 average Spring onions, chopped bulbs and tops
- 1 medium carrot chopped
- Small soft flour tortilla wraps (or if you can find them, mandarin wraps)
- Chinese 5 spice
- Salt
- Hoisin sauce
- Plum sauce
Method
- Score the duck skin side up and season it with salt and Chinese 5 spice. Make sure you massage the salt and Chinese 5 spice into the duck.
- Place the duck, skin side down on a cold pan with NO OIL. Turn up the heat gradually and pan fry for approximately 8 minutes. When the fat is melted turn over and seal the duck breasts before placing in a warm oven at 200’C for 18-20 minutes. Make sure the pan you place the duck in is also hot.
- While the duck is cooking prepare the carrots, cucumber and spring onion into ribbons.
- Heat the wraps either in the microwave or wrapped in tinfoil in the oven.
- Once the duck is cooked let it rest for 10 minutes before shredding it.
- Serve with hoisin sauce and/or plum sauce.
