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Chinese duck cabbage wraps

Gluten -free duck wraps

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!

Cooking method
Difficulty Beginner
Hour
Preparation time: 10 mins cooking time: 6 mins Total time: 16 mins
Ingredients
    For wraps
  • 8 Large Chinese cabbage leaves
  • 2 Duck fillets or 8 duck needles
  • 1 grated carrot
  • 1/2 cucumber in thin strips
  • 2 New Évigés onions
  • 1 handful of fresh cilantro
  • 1 tsp sesame seeds (optional)
    • For Hoisin type sauce
  • 2 tbsp tamari sauce (or gluten-free soy sauce)
  • 1 tbsp dates or honey puree
  • 1 tbsp natural peanut butter
  • 1/2 cc of rice vinegar
  • 1/2 cc of grated fresh ginger
  • 1 pinch of five-epices
Preparation
  1. Prepare the sauce: Mix all the ingredients of the Hoisin sauce in a bowl until you get a homogeneous consistency. Book.
  2. 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.
  3. Prepare the vegetables: Cut the carrot and cucumber into julienne or grate them and chop the new onions.
  4. 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.
  5. Assemble the wraps: on each cabbage sheet, place slices of nets or duck needles, some crunchy vegetables and a touch of coriander.
  6. Roll the wraps: fold the edges and roll like a spring roll.
  7. Enjoy: serve immediately with the Hoisin sauce and sprinkle with sesame seeds.
Read it online: https://glutenevasion.fr/recette/wraps-de-chou-chinois-au-canard/