These easy duck wraps are a cheats way of doing crispy aromatic duck for one, with easy, versatile homemade wraps.
For the Crispy Duck
- 1 duck leg
- 1/4 tsp chinese five spice
- freshly ground sea salt
For the Hoisin Wraps
- 115g (4 oz) plain (all purpose) flour
- 80ml (5 1/2 tbsp) boiling water
- light oil
- toasted sesame oil
- hoisin sauce
- 1/2 english cucumber
- 2 large spring onions
- toasted sesame seeds
- Preheat the oven to 180 degrees celsius (335 degrees fahrenheit). Sprinkle the five spice over the skin of the duck leg and place on a foil lined baking tray along with a good few grinds of salt. Roast in the oven for 1 hour 30 minutes.
- Meanwhile, make your pancake wraps. Mix the flour, boiling water and a dash of oil together to create a dough. Knead it into a ball and wrap in cling film. Leave to rest for 30 minutes.
- Trim and shred the spring onions into and cut the cucumber into matchsticks of equal length.
- Knead the dough until smooth, this should take about 5 minutes. Divide the dough into 8.
- Heat a big dry frying pan to a medium heat. Flatten each dough ball into a patty and brush half of them with toasted sesame oil. Press an oiled patty to a dry one to make them stick together, and roll each one out into a thin circle. This helps make thinner pancakes than you can physically roll, because the oil will allow them to separate once cooked and therefore less fragile.
- Fry off the wraps one at a time in the dry pan for a few minutes on side until they puff up and have a few brown spots on each side. Remove from the pan and, carefully, find the edges and prize apart the two halves.
- Remove the duck from the oven and using two forks, shred the whole thing off the bone including the skin. Serve hot wrapped up in the pancakes with the cucumber, spring onions, a sprinkling of sesame seeds and liberal amounts of hoisin sauce.