Chinese duck cabbage wraps are a light alternative to traditional wraps, perfect for a balanced and gluten -free meal. The Chinese cabbage advantageously replaces tortilla or the rice leaf by bringing a tender texture and freshness. The duck fillet, seized in the pan and then finely sliced, offers juicy meat. Accompanied by a gluten -free houseless sauce, this mealing dish between Asian cuisine and healthy food will seduce lovers of exotic flavors. Easy to prepare, these wraps are perfect for a light lunch or a quick dinner. They are also modular depending on the desires, with different garnishes and sauces. An ideal recipe for a gourmet and gluten -free diet!
Ingredients
For wraps
For Hoisin type sauce
Preparation
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Prepare the sauce: Mix all the ingredients of the Hoisin sauce in a bowl until you get a homogeneous consistency. Book.
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Cook the fillet or duck needles: if you use duck fillets, slightly crisscross the skin with a knife. Heat a pan over medium heat without fat and place the skin on the skin side. Cook for 4 to 5 minutes until the skin is golden and crisp. Return and cook for another 2 to 3 minutes for pink cooking. Remove from fire, let stand for 5 minutes, then cut finely. If you are using needles, cook them in a little oil for about 5 minutes, turning them halfway through cooking. Cut them in half, lengthwise.
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Prepare the vegetables: Cut the carrot and cucumber into julienne or grate them and chop the new onions.
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Blanch the Chinese cabbage leaves: Bring a large saucepan of water to a boil and immerse the Chinese cabbage leaves for 30 seconds. Drain and let cool.
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Assemble the wraps: on each cabbage sheet, place slices of nets or duck needles, some crunchy vegetables and a touch of coriander.
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Roll the wraps: fold the edges and roll like a spring roll.
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Enjoy: serve immediately with the Hoisin sauce and sprinkle with sesame seeds.
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