Duck & Plum Tortilla Wraps with Crunchy Veg and Sesame Wedges

Time: 45mins | Serves: 2

INGREDIENTS:

4-6 Small Tortilla Wraps

2 Confit Duck Legs

450g Potatoes

1 Cucumber

2 Spring Onions

2tsp Sesame Seeds

2 Plums

64g Hoisin Sauce

3tbs Honey

25ml Dark Soy Sauce

100g Radishes

1tsp Sugar

15ml Rice Vinegar

Vegetable Oil

Olive Oil

3tsp Chinese 5 Spice

1tbs Roast Potato Seasoning

INSTRUCTIONS:

Preheat oven to 200C | 400F | Gas Mark 6

Place the duck onto a foiled oven tray, drizzle a little oil and sprinkle 1tsp of Chinese 5 Spice on each side and season with salt and pepper. Leave skin side up and cook on the top shelf of the oven for 25-30 minutes until the duck is crispy and cooked through.

Chop the potatoes (leave skin on) into 2cm chunks, pop them onto a foiled oven tray, drizzle some olive oil, sprinkle the roast potato seasoning, sesame seeds, salt and pepper then toss the potatoes coating it all in the seasoning. Layer them out in the tray evenly and cook in the middle of the oven for 25-30mins until crispy and golden turning halfway.

Meanwhile chop the plums into small chunks (remove the seed). Then in a frying pan heat some vegetable oil and begin stirring the plums on a medium heat. Once softened, add and stir 1tsp of Chinese 5 Spice before adding the soy sauce, honey and hoisin sauce. (for taste: If you want a sweeter sauce, add a little more honey). Stir well then add 2 tablespoon of water. Simmer on a low heat for 10-12 minutes until the sauce thickens.

Stir regularly to avoid burning.

Once ready serve into a dipping / sauce bowl and leave to cool.

For the vegetables:

Radishes: Trim and thinly slice the radishes. Into a small bowl add the rice vinegar, a teaspoon of sugar and a pinch of salt. Add the radishes and mix well. Drain the excess liquid and set aside.

Spring Onions: Trim and thinly slice the spring onions and set in another bowl.

Cucumber: Halve the cucumber lengthways then chop into long batons and transfer to a bowl.

Once the duck is cooked, transfer to a chopping board or plate. Then use 2 forks to pull the meat off the bone an shred the meat finely. Taste and season with salt and pepper if needed.

Remove the wedges from the oven, taste and season if needed then transfer to a serving dish.

Place the tortillas into the oven for 2-3 minutes before assembling together the duck meat and vegetables upon it. Spoon and drizzle the plum sauce on top, roll up and enjoy!