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Serves
US | Metric
Ingredients
Duck wrap
  • 2 Duck legs
  • 2 Flatbreads or large wraps
  • 4 tbsps Hoisin sauce
  • 4 tbsps Plum sauce
  • Pickled red cabbage
  • 2 Baby cucumbers sliced
  • Sesame seeds
  • Sriracha mayo
  • Salt and pepper
Fried rice
  • Cooled boiled rice for 2
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 2 tbsps Light soy sauce
  • 2 Spring onions sliced
  • 1 White onion diced
  • 2 Red chillies sliced
Hoisin and Plum Duck Wrap Hoisin and Plum Duck Wrap
Hoisin and Plum Duck Wrap

Sweet shredded duck wrap with a side of spicy fried rice

Prep 30 minutes
Total 1 hour 30 minutes

Preheat your oven to 180℃. Rub the duck legs both sides with plenty of salt and pepper. Place on a baking tray and cook for about 1 hour (skin should be crispy!). Set aside.


For the rice, simply fry the white onion until translucent then add the garlic, ginger and chilli. Stir then mix in the cold boiled rice and combine. Throw in the spring onions and soy sauce and mix then pop onto the plate.


Heat the wrap or flatbread as per instructions, shred the meat off the duck legs with two forks and mix with the hoisin and plum sauces. Load the wrap with red cabbage, duck and cucumber then drizzle with sriracha mayo!

Hoisin and Plum Duck Wrap Hoisin and Plum Duck Wrap
Hoisin and Plum Duck Wrap

Sweet shredded duck wrap with a side of spicy fried rice

favorite
print
like
Prep 30 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
Duck wrap
  • 2 Duck legs
  • 2 Flatbreads or large wraps
  • 4 tbsps Hoisin sauce
  • 4 tbsps Plum sauce
  • Pickled red cabbage
  • 2 Baby cucumbers sliced
  • Sesame seeds
  • Sriracha mayo
  • Salt and pepper
Fried rice
  • Cooled boiled rice for 2
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 2 tbsps Light soy sauce
  • 2 Spring onions sliced
  • 1 White onion diced
  • 2 Red chillies sliced

Preheat your oven to 180℃. Rub the duck legs both sides with plenty of salt and pepper. Place on a baking tray and cook for about 1 hour (skin should be crispy!). Set aside.


For the rice, simply fry the white onion until translucent then add the garlic, ginger and chilli. Stir then mix in the cold boiled rice and combine. Throw in the spring onions and soy sauce and mix then pop onto the plate.


Heat the wrap or flatbread as per instructions, shred the meat off the duck legs with two forks and mix with the hoisin and plum sauces. Load the wrap with red cabbage, duck and cucumber then drizzle with sriracha mayo!