Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- Rinse the Peking duck under cold water, then pat it dry with paper towels. Rub the skin with a generous amount of salt to ensure crispy skin when roasted.
- Place the duck on a roasting rack in a roasting pan and roast for about 60 minutes or until the skin is golden brown and crispy, basting with the rendered fat halfway through.
- While the duck roasts, prepare your vegetables by tossing the red bell pepper, carrot, and any other desired veggies in sesame oil, then season with salt. Spread them out on a second roasting pan and roast in the oven for about 30 minutes, or until tender and slightly caramelized, stirring halfway through.
- Once the duck is done, remove it from the oven and let it rest for 15 minutes before carving.
- Using a sharp knife, carve the duck into thin slices, focusing on the breast and thigh meat.
- To assemble, take a warm Chinese pancake, spread a teaspoon of hoisin sauce on top, layer some duck slices, and add a handful of roasted vegetables, cucumber, and green onions.
- Wrap the pancake around the filling, folding in the sides to secure the contents. Serve immediately with additional hoisin sauce on the side.
Nutrition
Notes
For a lighter option, you can substitute the Peking duck with roasted chicken or tofu.
Don't hesitate to get creative with your vegetable choices; snap peas, broccoli, or mushrooms can all work beautifully.
Leftover wraps can be stored in the fridge for up to two days, just reheat gently in a pan to retain their texture.
Enjoy making this dish and sharing it with family and friends!
Don't hesitate to get creative with your vegetable choices; snap peas, broccoli, or mushrooms can all work beautifully.
Leftover wraps can be stored in the fridge for up to two days, just reheat gently in a pan to retain their texture.
Enjoy making this dish and sharing it with family and friends!