Chinese-style duck wraps

Chinese-style duck wraps recipe

1 rating

See method

  • 5mins to prepare, 45mins to cook, 20mins to rest
  • 572 calories / serving


  • 1 tsp Chinese five spice
  • ¼tsp ginger
  • ¼tsp mixed spice
  • ¼tsp cayenne pepper
  • 1tsp light flavoured oil
  • 2 duck legs, pricked all over with a fork
  • ¼ cucumber, halved lengthways and cut into thin strips
  • 2 spring onions, shredded lengthways
  • 4 white wraps
  • hoi sin sauce to serve

Each serving contains

  • Energy

  • Fat

    14g 19%
  • Saturates

    4g 18%
  • Sugars

    8g 9%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 76.8g Protein 41g Fibre 4.9g


  1. Heat oven to 210°C/ 190°C fan/ gas 7. Mix the spices together in a small bowl. Rub the duck legs with oil then rub with the spices. Put the duck legs on a rack over a baking tray and cook for 40-45 minutes until cooked through with no pink showing, and the skin is really golden and crisp. Remove from the oven and allow to rest for 15 minutes.
  2. Use two forks to shred the meat away from the bones, divide between wraps, add shredded cucumber and spring onion and a drizzle of hoi sin sauce, roll up and enjoy. 

See more Chinese recipes 

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