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Preheat oven to 170°C/ 350°F
Bring your duck breasts to room temperature, then in a small bowl, season to taste and coat in five spice and honey. Heat a non-stick pan and add duck breasts to pan, skin side down. Cook for 3-4 mins on that side, until skin starts to darken, then flip and cook for another 5 mins. Remove from heat, transfer to baking dish and bake for 10-15 mins until cooked through but still pink on the inside.
Meanwhile, add all Hoisin sauce ingredients to a jug or mixing bowl, then blend until smooth using a stick blender. Alternatively, you can blend your sauce in a food processor.
Once duck is cooked, remove from oven, leave to rest for 5 mins, then shred using two forks or slice into very thin strips with a knife. Reserve juices from your baked duck breasts and add this to the hoisin sauce for extra flavour!
Serve in warm Chinese pancakes, garnish with cucumber and spring onion strands and a generous helping of your homemade hoisin sauce.
Nutritional Info
Serves 3.
For 4 filled wraps (1/3 of whole recipe):
Cals – 338
Carbs – 33g
Protein – 27g
Fat – 10g
Ingredients
Serves 3
For The Duck
For The Hoisin Sauce
To Serve
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