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Slow Cooker Honey and Hoisin Duck Wraps
Introduction from Clare Andrews
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.
Ingredients
Essential kit
You will need a slow cooker.
Method
COOK 8 hours on low
Put the onion into your slow cooker. Pat dry the duck legs with kitchen paper, then place them on top of the onion.
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.
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!
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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Reviews
5 out of 5 stars
2 Ratings
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