Chinese cabbage wraps with duck are a light alternative to traditional wraps, perfect for a balanced and gluten-free meal. Chinese cabbage makes a great substitute for tortillas or rice paper, offering a tender texture and freshness. The duck breast, seared in a pan and then thinly sliced, provides juicy meat. Accompanied by a homemade gluten-free hoisin sauce, this fusion dish, blending Asian cuisine with healthy eating, will appeal to lovers of exotic flavors. Easy to prepare, these wraps are perfect for a light lunch or a quick dinner. They can also be customized to suit your tastes with different fillings and sauces. An ideal recipe for a delicious and gluten-free meal!
Ingredients
For the wraps
For Hoisin-type sauce
Preparation
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To prepare the sauce: Mix all the hoisin sauce ingredients in a bowl until smooth. Set aside.
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Cooking the duck breast or tenderloins: If using duck breasts, lightly score the skin with a knife. Heat a dry skillet over medium heat and place the breasts skin-side down. Cook for 4 to 5 minutes until the skin is golden brown and crispy. Turn over and cook for another 2 to 3 minutes for medium-rare. Remove from the heat, let rest for 5 minutes, then slice thinly. If using tenderloins, cook them in a little oil for about 5 minutes, turning them halfway through. Slice them in half lengthwise.
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Prepare the vegetables: Cut the carrot and cucumber into julienne strips or grate them and slice the spring onions.
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Blanching Chinese cabbage leaves: Bring a large pot of water to a boil and plunge the Chinese cabbage leaves in for 30 seconds. Drain and let cool.
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To assemble the wraps: On each cabbage leaf, place slices of duck fillet or aiguillettes, some crunchy vegetables and a touch of coriander.
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Rolling the wraps: Fold in the edges and roll like a spring roll.
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Enjoy: Serve immediately with hoisin sauce and sprinkle with sesame seeds.
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