Cooked on low for 8 hours, the tender duck will simply fall off the bone, ready to be wrapped in tortillas with spring onions, cucumber and hoisin sauce in this slow cooker take on the classic takeaway dish.
This is hands down my son’s favourite recipe. We tried duck wraps at a festival once and loved them so much, I just had to try and recreate them at home. The duck cooks so well in the slow cooker; the tender, juicy meat just falls off the bone.
Serves: 2
INGREDIENTS
- 1 large onion, sliced
- 2 duck legs
- 3 tbsp soy sauce
- ½ tsp Chinese five spice
- 1 tbsp runny honey
- 1 tbsp brown sugar
- 1 tsp garlic granules
- 1 tsp sesame oil
- 2 large of 4 small flour tortillas
- 5 spring onions, sliced into matchsticks
- ¼ cucumber, sliced into matchsticks or shredded
- ½ bag lamb's lettuce
- 3-4 tbsp hoisin sauce
METHOD
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COOK 8 hours on low
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Put the onion into your slow cooker. Pat dry the duck legs with kitchen paper, then place them on top of the onion.
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In a bowl, mix together the soy sauce, five spice, honey, brown sugar, garlic granules and sesame oil. Brush onto your duck legs, then cook on low for 8 hours.
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When the duck legs have finished cooking, you can finish them off in a preheated oven at 200°C /400°F/gas 6 for 8–10 minutes, or in the air fryer for 5 minutes at 200°C, if you want super-crispy skin!
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Shred the duck and divide between the tortillas. Add the spring onion and cucumber and some lamb’s lettuce. Drizzle over the hoisin sauce, then roll them up. Serve with some chunky chips.
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