Wrap di anatra dolci e piccanti

Ingredienti

• 2 free-range duck breasts, skins scored
• 8 tsp (40 ml) soy sauce
• 2 Tbsp (30 ml) oyster sauce
• ground allspice
• 3 Tbsp (45 ml) plum sauce
• 2 carrots, julienned (cut into thin strips)
• 1/2 cucumber, julienned
• 4 spring onions, cut into thin slices
• bean sprouts
• 4 tortillas/flour wraps

Preparazione

1. 1

   Preheat the oven to 200 °C.

2. 2

   Sear the duck breasts, skin side first, over high heat in a griddle pan for 4–5 minutes. Mix the soy and oyster sauces together and brush over the breasts until well coated. Place the breasts onto a roasting tray and sprinkle with allspice. Roast for 8 minutes at the most. Remove the breasts (reserve the juice from the roasting tray) and allow to rest for a few minutes before slicing.

3. 3

   Mix the reserved juice from the roasting tray with the plum sauce and coat the breast slices with this sauce. Keep any left over sauce to one side.

4. 4

   Mix the carrots, cucumber, spring onions and bean sprouts together.

5. 5

   Heat the wraps and top with slices of duck and salad. Roll up gently. Cut into portions and dip into the leftover sauce or sweet chilli sauce.