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Ingredients
Method
- 1 tsp Chinese five-spice powder
- ¼ tsp ground ginger
- ¼ tsp ground mixed spice
- ¼ tsp cayenne pepper
- 1 tsp veg oil
- 2 duck legs, pricked with a fork
- ¼ cucumber, cut into thin strips
- 2 shredded spring onions
- 4 white wraps
- Hoisin sauce to serve
- Preheat the oven to 210C. Mix the spices in a bowl and rub the duck with the oil and spices. Pop the duck legs on a rack over a baking tray, and cook for 45 mins until golden, crisp and cooked through. Remove and leave to rest for 15 mins.
- Shred the duck meat between 2 forks, then divide between wraps with some shredded cucumber and spring onion. Drizzle with hoisin, roll up and enjoy.
45 mins
2 serving
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