Crispy Duck Wraps

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Crispy Duck Wraps
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
487
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie487 kcal(23 %)
Protein31.14 g(32 %)
Fat20.81 g(18 %)
Carbohydrates42.76 g(29 %)
Sugar added0 g(0 %)
Roughage0.39 g(1 %)
Vitamin A40.51 mg(5,064 %)
Vitamin D0.11 μg(1 %)
Vitamin E0.95 mg(8 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.61 mg(55 %)
Niacin13.35 mg(111 %)
Vitamin B₆0.32 mg(23 %)
Folate36.33 μg(12 %)
Pantothenic acid1.86 mg(31 %)
Biotin0.92 μg(2 %)
Vitamin B₁₂0.44 μg(15 %)
Vitamin C2.92 mg(3 %)
Potassium391 mg(10 %)
Calcium55.06 mg(6 %)
Magnesium39.85 mg(13 %)
Iron4.81 mg(32 %)
Iodine4.28 μg(2 %)
Zinc3.29 mg(41 %)
Saturated fatty acids5.57 g
Cholesterol99.06 mg

Ingredients

for
4
Ingredients
1 oven-ready duck leg (approx. 2.5 kg)
fresh ginger (peeled and grated)
2 tablespoons salt
1 tablespoon five spice powder
For the batter
1 ¼ cups plain flour
½ teaspoon salt
½ cup boiling water
2 tablespoons sesame oil
To serve
4 scallions (shredded)
6 tablespoons Hoisin sauce
How healthy are the main ingredients?
sesame oilgingersaltsalt
Product recommendation
Use ready made Chinese pancakes if required

Preparation steps

1.
Heat the oven to 170C (150C fan) 325F, gas 3.
2.
Run the grated ginger around the cavity of the duck and rub inside and out with the salt. Sprinkle the outside of the bird with the five-spice powder. Put the duck on a rack in a deep roasting pan and roast in the oven for 1 1/2 hours. Drain off the fat every half an hour or so, then turn up the oven to 200C (180C fan) 400F, gas 6 for about 20 minutes until the skin is brown and crispy.
3.
While the duck is cooking, make the pancakes. Put the flour and salt into a bowl and stir in the boiling water. When it's cool enough to handle, knead on a floured board for about 10 minutes until you have a silky dough, then cover with a clean tea towel and rest for 30 minutes.
4.
Knead the dough again for 5 minutes, roll into a sausage shape and cut into about 12 pieces. Dip each piece in a little sesame oil and roll into circles about 10 cm/4 " diameter.
5.
Brush a frying pan with the remaining sesame oil and heat. Fry the pancakes in batches until just starting to take colour, stack between sheets of kitchen parchment and cover with a clean tea towel to keep warm.
6.
Shred the meat from the duck carcass.
7.
To serve, spread a little hoisin sauce on each pancake, add some duck and sprinkle with the shredded spring onions.