Wraps with Duck

Ingredients

• 1 duck breast fillet (ca. 300 g)
• Salt
• Pepper
• 1 baby pak choi
• 2 carrots
• 2 stalks of celery
• 8 wan-tan pastry sheets
• soy sauce (for serving)

Instructions

1. 1.

   Preheat the oven to 100°C fan.

2. 2.

   Rinse the duck breast, pat dry and score the skin in a diamond pattern. Season with salt and pepper. Brown on the skin side for about 5 minutes in a hot pan. Briefly brown on the meat side and finish cooking in the oven on a rack (fat pan underneath) for about 30 minutes until pink.

3. 3.

   Meanwhile wash, trim, and slice the Pak Choi into strips. Peel and cut the carrots into sticks. Wash, trim, and cut the celery into sticks as well. Blanch the prepared vegetables briefly in salted water, remove with a slotted spoon, and drain. Do the same for the pastry sheets by dipping them briefly in water and draining.

4. 4.

   Slice the duck breast thinly and distribute it with the vegetables onto the wan-tan sheets. Roll up and serve with soy sauce for dipping.