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Cantonese Roast Duck Wraps
Indulge in the rich flavors of Cantonese cuisine with these irresistible roast duck wraps. Tender, succulent roast duck is complemented by a vibrant array of fresh vegetables and a luscious hoisin sauce, all wrapped in warm flour tortillas. This dish brings together the comforting essence of traditional Chinese roast duck with the convenience of modern wraps, making it a perfect meal for gatherings or a delightful weeknight dinner. The history of roast duck in Cantonese cuisine dates back centuries, showcasing the region's culinary mastery and emphasis on flavor and presentation.
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
- Preheat the oven to 350°F (175°C).
- Rinse the roast duck under cold water and pat dry with paper towels.
- Rub the duck generously with salt, pepper, and five-spice powder, ensuring it is well-coated for maximum flavor.
- 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.
- Once cooked, remove the duck from the oven and let it rest for 10 minutes to allow the juices to redistribute.
- 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.
- Slice the roast duck into thin strips, ensuring to include some crispy skin in each slice for added texture.
- Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- Spread a generous spoonful of the hoisin sauce mixture on each tortilla.
- Top each tortilla with slices of roast duck, followed by julienned cucumber, sliced spring onions, and chopped fresh cilantro.
- Roll up the tortillas tightly to form wraps, ensuring all the delicious fillings are secured inside.
- Serve the Cantonese roast duck wraps warm, accompanied by extra hoisin sauce for dipping if desired.
Tips
- For a spicier kick, add sliced fresh chili peppers to the wraps.
- Feel free to substitute flour tortillas with rice paper for a gluten-free option.
- Leftover duck can be shredded and used in salads or soups.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 2 hours Calories: 600 Fat: 35g Carbs: 45g Protein: 30g Sodium: 800mg Sugar: 5g
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