Duck Wrap Recipe

Score and season

Pat the duck breasts dry with paper towel. Using a sharp knife, score the skin in a crosshatch pattern without cutting into the meat. Season both sides with salt, black pepper and five-spice powder, pressing gently so seasoning adheres.

Render skin

Place a cold, dry skillet over medium-low heat. Put the duck breasts skin-side down in the skillet (no oil initially). Cook 8–12 minutes to slowly render fat and crisp the skin, pressing occasionally so the skin makes even contact. If the pan becomes dry and the skin sticks, add 1 tablespoon vegetable oil.

Finish cooking

When the skin is deeply golden and most fat is rendered, flip the breasts and cook meat-side 3–5 minutes for medium-rare to medium (internal temp about 130–140°F / 55–60°C). Adjust time for desired doneness. Remove duck to a cutting board and let rest 8–10 minutes before slicing thinly across the grain.

In a small bowl whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, honey, minced garlic and 2 tablespoons water until smooth. Taste and add more water to loosen to a pourable consistency if needed. Stir in chopped cilantro if using. Transfer half the dressing to a small serving bowl and reserve the rest for drizzling inside wraps.

Wash and dry lettuce leaves. Halve or slice cherry tomatoes. Seed and julienne cucumber. Thinly slice spring onions. Warm the tortillas or flatbreads briefly in a dry skillet or microwave (10–15 seconds) so they are pliable.

Lay a warm wrap on a work surface. Place 2 lettuce leaves in the center. Spoon about 1 tablespoon of hoisin dressing over the lettuce. Arrange slices of rested duck (about 1/2 of one breast per wrap, adjust to preference) on top of the dressing.

Add cucumber julienne, a few tomato halves or slices, a sprinkle of sliced spring onion and some cilantro leaves. Drizzle another teaspoon or two of dressing over the filling. If you like heat, add chili flakes or sliced fresh chili and a squeeze of lime.

Fold the sides of the wrap in, then roll tightly from the bottom up to enclose the filling. Repeat to make remaining wraps. Cut diagonally and serve immediately with extra hoisin dressing on the side.

All components correspond: duck (cooked and sliced) goes into Assemble; hoisin dressing is used in Make the hoisin dressing and Assemble; vegetables and wraps are prepared in Prepare vegetables and wraps and used in Assemble. Leftover duck can be chilled and used cold in the same wraps.