Sautéed Duck Wrap

Serves  4


Aromatic duck pancake served in Chinese restaurants is a great favourite. This recipe is a simpler version and easy to make. 


  • 350g Beansprouts
  • 225g Mini fillets of duck, sliced (chicken or beef work well, too)
  • 1 red pepper, de-seeded and sliced lengthways
  • 4 spring onions, shredded
  • Half cucumber, sliced into matchsticks
  • 2 cloves garlic, crushed
  • 1 tablespoon sunflower oil
  • 50g chopped crystalline ginger
  • Pack of 8 wraps
 For the Marinade
  • 4 tablespoons Hoi Sin sauce
  • 2 tablespoons olive oil
  • 1 teaspoon ginger, grated
  • 1 teaspoon 5-spice powder

Marinate the duck slices for at least 30 minutes

Heat the oil and fry the crushed garlic until lightly brown

Add the duck and stir-fry for 5 minutes, taking care not to burn the garlic

Add the red pepper and Beansprouts and stir-fry for another 30- 40 seconds

Add salt and pepper to taste


Roll up the wraps

Heat the wraps in a dry pan or by microwave, according to their instructions

Lightly coat the wrap with Hoi Sin sauce, add spring onions and cucumber

Add the duck mixture

Add the ginger (sweet chilli sauce or chilli oil makes a great addition)

Roll up the wrap and serve


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