- 250ml (1 cup) peanut oil
- 12 gow gee wrappers
- 160ml (2/3 cup) Hoi Sin Sauce
- 2 1/2 tablespoons rice wine vinegar
- 2 tablespoons peanut oil, extra
- 1 tablespoon sesame seeds, toasted
- 440g pkt Luv-a-Duck Peking Duck Breast (see note), warmed following packet directions
- 1 bunch watercress, sprigs picked
- 260g (4 cups) bean sprouts
- 2 Lebanese cucumbers, halved lengthways, thinly sliced
- 4 spring onions (shallots), diagonally thinly sliced
- 55g (1/3 cup) roasted unsalted peanuts, coarsely chopped
- Step 1Heat the oil in a large frying pan over medium-high heat. Cook the wrappers, in 3 batches, turning once, for 30-60 seconds or until crisp. Transfer to a tray lined with paper towel.
- Step 2Combine the hoisin sauce, vinegar, extra oil and sesame seeds in a jug.
- Step 3Thinly slice the duck. Combine the watercress, bean sprouts, cucumber and onion in a bowl. Add the duck and half the hoisin sauce mixture. Toss to combine.
- Step 4Layer the duck mixture and wrappers on plates. Drizzle over the remaining hoisin sauce mixture. Sprinkle with the peanut.
- Low carb
- Lower gi
Fake it: We’ve fallen for Luv-a-Duck Peking Duck Breasts in a big way – the marinating and roasting is done for you, so you just heat, slice and serve. Genius!
- Author: Sonja Bernyk
- Image credit: Jeremy Simons
- Publication: Australian Good Taste