Asian duck and maple burrito, plum sauce

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prep-time Created with Sketch. Preparation time: 1 hour cooking-time Created with Sketch. Cooking time: 10 minutes serving-size Created with Sketch. Serves: 4

A South American spin on a classic Asian dish. The maple syrup is key to the duck marinade and combines really well with the soy and ginger – and the sticky plum sauce.

Nutrition per serving
Kcal
687
Fat
23.6g
Sat Fat
6.6g
Carbs
64g
Sugars
22.8g

Method

Burrito

Remove fat from duck breasts and marinade for 1 hour in the maple syrup, ginger, soy, and sesame oil.

Cut duck in thin strips and fry for 1 – 2 minutes, add red onion and toss together.

Remove the duck and red onion from the pan and mix with spring onion and cucumber; place on the side.

Add marinade to the pan and reduce with butter beans then add to duck mixture.

Smear plum sauce on the wrap, pile duck mixture along the middle of the wrap.

Top with chopped coriander and finish with a squeeze of lime juice. Roll up the wrap.

Plum sauce

De-stone plums and cook with 100ml maple syrup and star anise with a little water until so , then blitz.

Season to taste.

Chef’s tip

For a healthier alternative, swap the duck for chicken or turkey. Add fresh mango or papaya when in season to give a fruity lift.

Ingredients

  • Burrito

  • 4 x 250g duck breasts
  • 15g ginger, finely chopped
  • 4 tbsp soy sauce
  • 8 tsp sesame oil
  • 4 spring onions, chopped
  • 1 cucumber, cut into batons
  • 2 tins of butter beans
  • Small bunch of coriander
  • 4 tbsp pure maple syrup
  • 2 red onion, sliced
  • Salt and pepper
  • 4 large tortilla wraps
  • 4 tbsp plum sauce
  • 2 limes
  • Plum sauce

  • 6 ripe plums
  • 3 tbsp pure maple syrup
  • 1 star anise
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