Authentic Asian Sauces

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Peking Duck Wraps

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    40mins

  • Cooking

    26mins

Healthy Fusion Duck Vegetable Dinner Lunch Salad Over 60 mins

What You Will Need

Ingredients

  • 4 Duck breasts
  • 2 tsp Oil
  • 3 tbsp Lee Kum Kee Hoisin Sauce
  • ½ Lettuce, chopped
  • 1 Cucumber, seeds removed then sliced in batons
  • 1 Radish, mandolined
  • 2 Spring onions, thinly sliced
  • 1 Pomegranate, seeds only, optional
  • 6-8 pcs Wraps

Marinade

  • 3 tbsp Lee Kum Kee Hoisin Sauce
  • 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 1 tbsp Lee Kum Kee Premium Soy Sauce
  • 1 tbsp Ginger, grated
  • 2 tsp Rice vinegar
  • 2 Garlic cloves, crushed
  • 1 tsp Chinese five spice powder

Made with
Lee Kum Kee products

Hoisin Sauce 240g

Cooking and Dipping Sauces

Hoisin Sauce
Panda Brand Oyster Sauce 510g

Oyster Sauce

Panda Brand Oyster Sauce
Premium Soy Sauce 500 ml naturally brewed icon

Soy Sauce

Premium Soy Sauce

How to make it

  1. https://www.youtube.com/watch?v=B_fz67Md_D0

  2. Combine marinade well. Brush onto duck breasts then place skin side up in a dish, uncovered, in the fridge for at least 30 minutes.

  3. Preheat the oven to 200C. On your stovetop, place 2 duck breasts, skin side down, in a large non stick pan over medium heat. Render for 6 minutes, moving and rendering the fat until the skin is golden. Repeat with remaining duck breasts.

  4. Pop duck breasts skin side up on a lined oven tray and bake for 14 minutes (or until cooked to your liking), flipping halfway. Remove from the oven and let sit for 10 minutes, then thinly slice with a sharp knife.

  5. Warm wraps in the microwave for 20 seconds. Slather wraps with Lee Kum Kee Hoisin Sauce. Top with lettuce, cucumber, radish, spring onion, pomegranate seeds (if using) and duck pieces. Serve whilst warm.