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Dinky Duck Wraps

First made with left-over duck after Christmas dinner, so Damson Gin was to hand. Sloe Gin should work as well, but you might need to add some sugar.

Ingredients

  • 2 tbsp toasted sesame oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 10g ginger, chopped
  • 1/2 tsp dried chilli flakes
  • 2 stars of anise
  • 1 1/2 tsp demerara sugar
  • 2 tsp Chinese 5 spice
  • 400g duck breast
  • 4 tbsp damson gin
  • 1 1/2 tbsp Tamari soy sauce.
  • 2 bell peppers, sliced
  • 1 tsp, heaped, cornflour, mixed in a little water.

Method

  1. Fry the onion, garlic, ginger, chilli, star anise and sugar in the toasted sesame oil over a moderate heat for 10-15 minutes until well browned.
  2. Turn the heat down low. Add the Chinese 5 spice and cook gently for 1 minute, stirring all the time.
  3. Add the duck, turn up the heat and cook until it is just cooked through.
  4. Add the damson gin, soy sauce and a splash of water; stir well to coat the chicken.
  5. Add the pepper strips, cover and cook over a moderate heat for 10 minutes, until the peppers are softened and the duck is done.
  6. Add the cornflour and cook for 1 minute over a high heat stirring continously, until the sauce has thickened.

Serve wrapped in tortillas.