Duck Wraps

Pan-seared and oven-roasted duck breast served in baby gem lettuce leaves with peanut sauce, cucumber, and spring onions.

Duck Appetiser High Protein Low Carb Asian Fusion

Estimated Nutrition

Calories

281.1

kcal / serving

1124.5 kcal total

Carbs

7.1g

per serving

28.2 g total

Fat

22.1g

per serving

88.4 g total

Protein

13.2g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Peanut Sauce

simple sauce

Meat

200

Duck Breast

marinated in Hoisin sauce and five spice

NutsSeeds

pinch

Salt

pinch

Black Pepper

freshly ground

Peanut

roasted and crushed

OilsFats

Oil

Vegetables

stalk

Spring Onion

chopped into julienne

head

Baby Gem Lettuce

picked, washed, and dried

piece

Cucumber

chopped into thin batons

Method

Garnish with spring onion, cucumber, and crushed peanuts.

Preheat the oven to 180°C.

Season duck breast with salt and pepper.

Sear the duck in hot oil in a pan for a few minutes.

Roast the duck in the oven for 10 to 15 minutes until medium.

Rest the meat for 10 minutes.

Julienne the spring onions and cut the cucumber into thin batons.

Spread peanut sauce onto each baby gem lettuce leaf.

Slice the duck thinly and place two slices into each leaf.