This was a really great recipe, but a bit high-response effort for one person. I ended up skipping the wrap and just had it as fried rice. I think marinating the duck would have done as well as glazing and grilling, with less mess. Don’t think the par boil added a lot of flavor so maybe cut the meat into strips, marinate, and fry up with the rest would be simplest. I used breast instead of legs, which meant a little less cooking time. Also no need to combine siracha and mayo beforehand when it can be mixed into a bowel. The recipe called for a lot of veg so modify based on the size of your pan.
