An Unusual Chinese-inspired Duck Sandwich From England

This delicious sandwich or wrap is thought to have been invented in Great Britain, perhaps around Brighton, where a duck wrap is also a vulgar expression denoting a particular sex act. There’s nothing vulgar here, rather it’s pure ecstasy when you sink your teeth into this perfect and intriguing blend of duck, hoisin, and watercress. This all-in-one sandwich means you don’t really need to accompany it with anything, although serving it with some dips might be nice, such as soy sauce or prepared mustard or store-bought duck sauce or all three.

Hoisin Duck Sandwich
Prep time
Cook time
Total time
Recipe type: Sandwich
Cuisine: British
Serves: 4 servings
  • 1½ pounds boneless duck breast
  • 8 burrito-size (12-inch) flour tortillas or ½ pound (2 sheets) lavash or sandwich wrap bread
  • ¾ cup hoisin sauce or more as needed
  • 2 large cucumber, peeled, split lengthwise, seeded, and cut into batons
  • 14 scallions, trimmed and chopped
  • 1 to 2 bunches watercress, chopped
  1. Preheat a large cast iron skillet over medium heat.
  2. Add the duck breast skin side down and cook, turning once, until golden brown and crispy on both sides, 8 to 10 minutes. Cover the skillet if it is splattering too much. Remove and set aside for 5 minutes. Thinly slice the duck breasts.
  3. Lay a burrito-size tortilla in front of you on a work surface. Spread 1 to 2 tablespoons hoisin sauce over the tortilla. Arrange some of the cut cucumber, scallions, and watercress over the bottom portion of the tortilla. Arrange a portion of the duck on top and tightly roll up the tortilla. Set aside while you roll the others. Cut each in half diagonally and arrange on a platter for serving. Any remaining vegetables can be used to garnish the platter.


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