Cantonese Roast Duck Wraps

Ingredients

Salt

to taste

Black pepper

to taste

Five-spice powder

1 tablespoon

Fresh ginger

1 tablespoon, grated

Garlic

2 cloves, minced

Sesame oil

1 tablespoon

Soy sauce

2 tablespoons

Hoisin sauce

3 tablespoons

Fresh cilantro

1/2 cup, chopped

Spring onions

1/2 cup, sliced

Cucumber

1, julienned

Flour tortillas

4 large

Whole roast duck

1 (about 4-5 lbs)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Rinse the roast duck under cold water and pat dry with paper towels.
3. Rub the duck generously with salt, pepper, and five-spice powder, ensuring it is well-coated for maximum flavor.
4. Place the duck on a rack in a roasting pan and roast in the preheated oven for approximately 2 hours, or until the skin is golden brown and crispy, and the meat is tender.
5. Once cooked, remove the duck from the oven and let it rest for 10 minutes to allow the juices to redistribute.
6. While the duck is resting, prepare the hoisin sauce mixture by combining hoisin sauce, soy sauce, sesame oil, minced garlic, and grated ginger in a small bowl. Mix well until fully combined.
7. Slice the roast duck into thin strips, ensuring to include some crispy skin in each slice for added texture.
8. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
9. Spread a generous spoonful of the hoisin sauce mixture on each tortilla.
10. Top each tortilla with slices of roast duck, followed by julienned cucumber, sliced spring onions, and chopped fresh cilantro.
11. Roll up the tortillas tightly to form wraps, ensuring all the delicious fillings are secured inside.
12. Serve the Cantonese roast duck wraps warm, accompanied by extra hoisin sauce for dipping if desired.