Chinese cabbage wraps with duck

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!

Preparation time: 10 minutes

Cooking time: 6 minutes

Total time 16 minutes

Cooking method: Traditional

Difficulty: Beginner

Special diet: suitable for gluten-free diet

Ingredients

For the wraps

8 large leaves of Chinese cabbage
2 duck fillets or 8 duck breast strips
1 grated carrot
1/2 cucumber, thinly sliced
2 thinly sliced spring onions
1 handful of fresh coriander
1 tbsp sesame seeds (optional)

For Hoisin-type sauce

2 tbsp tamari sauce (or gluten-free soy sauce)
1 tbsp of date puree or honey
1 tbsp of natural peanut butter
1/2 tsp rice vinegar
1/2 tsp grated fresh ginger
1 pinch of five-spice powder

Preparation

1
To prepare the sauce: Mix all the hoisin sauce ingredients in a bowl until smooth. Set aside.
2
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.
3
Prepare the vegetables: Cut the carrot and cucumber into julienne strips or grate them and slice the spring onions.
4
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.
5
To assemble the wraps: On each cabbage leaf, place slices of duck fillet or aiguillettes, some crunchy vegetables and a touch of coriander.
6
Rolling the wraps: Fold in the edges and roll like a spring roll.
7
Enjoy: Serve immediately with hoisin sauce and sprinkle with sesame seeds.

Keywords: gluten-free wraps, Chinese cabbage recipe, duck breast, duck breast strips, healthy Asian cuisine, light recipe