Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 200grams boneless duck breasts, skinned
- 8 spring onions, shredded
- 1/2 cucumber, halved, deseeded and cut into thin matchsticks
- 12 Chinese rice pancakes
- 2teaspoons ground white pepper
- 2 cloves garlic, crushed
- 1teaspoons fresh root ginger, peeled and grated
- 1/2teaspoons Chinese five-spice powder
- 2teaspoons sesame oil
- 5milliliter cooking spray
- 1 cup hoisin sauce (save 0.6 cup for dipping)
- 2tablespoons sweet chilli sauce
Method
Step 1 of 5
Cut the duck breasts into thin strips and place in a bowl.
Step 2 of 5
Mix together the white pepper, garlic, ginger, five-spice powder and sesame oil in a small bowl.
Step 3 of 5
Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the duck and spices and stir-fry for about 3-4 minutes until the duck is just cooked through but still slightly pink in the centre, then add the hoisin sauce and sweet chilli sauce and cook, stirring, for 1-2 minutes until the duck is well coated with the sauce.
Step 4 of 5
Transfer the duck to a warmed dish. Arrange the spring onions and cucumber in a serving bowl.
Step 5 of 5
Warm the pancakes according to the packet instructions, then serve for each person to top with some of the duck, spring onions and cucumber, roll up and eat straight away with extra hoisin sauce to dip into.
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