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I used to make these back in the day when I was head chef at Lions Lair in Sheffield, a gastropub that was highly regarded. I made them into big tortilla wraps and used hoisin and plum sauces mixed together with crunchy cucumber and spring onion.

The rich duck meat goes so well with the hoisin and plum sauce.

Once you have the duck legs cooked and cooled, (you can do this the day before) strip the meat from the bone and heat and mix well with the hoisin and plum sauce.

My sister Jenna’s favourite dish that I cook, she turned 30 years old a few weeks ago and I made her 8 large duck wraps to cheer her up while in these crazy lockdown coronavirus days.

You can make larger wraps and fill with more meat. The choice is all yours.

As you can see the succulent duck meat is glistening with sauce, the crispy cucumber and spring onion give the wraps a delicious fresh crunch.

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5 Ingredient Hoisin Duck Wraps

  • Author: Paul Deehan
  • Prep Time: 15
  • Cook Time: 1:20
  • Total Time: 1 hour 35 minutes


These gorgeous duck wraps are so tasty with the hoisin & plum sauce, fresh cucumber and spring onion. A great starter or party dish to share with family & friends. 




2 x Duck legs or (4 Duck legs for bigger wraps)

10 x mini tortillas or 4 large tortillas

160-gram Gressingham Plum & hoisin sauce 

3 x Spring onions

 1 x Cucumber


1 clove of garlic

1 small piece of ginger

1 small birds eye chilli, for a little spice. 


2 Duck legs make 10 mini tortilla wraps.
1) Bake the Duck legs @190oc for 1hr 20 mins
2) Slice the cucumber and spring onions in strips for later.
3) Strip meat once cooled slightly and slice thinly.
4) Heat the Hoi-sin & plum sauce in a pan.
5) Add the stripped duck leg into the pan and heat.
6) In a dry pan, heat the mini tortilla for 30 seconds each side.
7) Place cucumber, spring onions and the hoisin duck on top of the tortilla and wrap.


You can make with mini tortillas or large tortillas to make larger wraps. 

Keywords: Hoisin Duck wraps

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