Duck chest wrap \"Beijing style\"

Name: Duck chest wrap \"Beijing style\"
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 Duck breast fillets (approx. 350 g each); 7-10 Tbsp salt and pepper; 50 g sprout mix (e.g. radish, alfalfa and lentil sprouts); 1 (approx. 10 g) pinch of ginger; 3 medium-sized carrots; 3 Spring onions; 4-6 Tbsp Chili sauce; 1 pack of "Soft tacos" (8 pieces; 300 g); 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 Duck breast fillets (approx. 350 g each)
7-10 Tbsp salt and pepper
50 g sprout mix (e.g. radish, alfalfa and lentil sprouts)
1 (approx. 10 g) pinch of ginger
3 medium-sized carrots
3 Spring onions
4-6 Tbsp Chili sauce
1 pack of "Soft tacos" (8 pieces; 300 g)
7-10 Tbsp Aluminium foil

Directions

1
Preheat oven (electric cooker: 125°C/circulating air: 100°C/gas: see manufacturer). Wash duck breasts, dab dry and cut the skin crosswise. Heat an ovenproof pan without fat. Sauté the duck breasts first on the skin side for about 5 minutes, then on the meat side for 3-4 minutes.
2
Season with salt and pepper. Bake in the oven with the meat side down for about 30 minutes.
3
In the meantime rinse and drain the sprouts. Peel ginger and chop very finely. Peel and wash carrots and cut them in half lengthwise. Cut the halves diagonally into very thin slices. Clean and wash spring onions and cut into thin rings.
4
Remove duck breasts from the oven and wrap them in aluminium foil. Pour the duck fat out of the pan, up to approx. 1 tbsp. Fry carrots and spring onions for 3-5 minutes. Fry the ginger briefly. Stir in chilli sauce.
5
Heat the tacos according to the package instructions. Cut the meat thinly. Mix with vegetables and sprouts, spread on the tacos and roll up into bags.