Slow Cooker Duck Wraps

Cooked slow and low for around 8 hours, the tender duck will simply fall off the bone. Ready to be wrapped in tortillas with spring onions, cucumber and hoisin sauce in this slow cooker take on the classic Chinese takeaway dish.

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% Daily Values based on a 2,000 calorie diet

Step 1

put the sliced onion into your slow cooker. Pat dry the duck legs with kitchen paper, then place them on top of the onion.

Step 2

In a bowl, mix together the soy sauce, Chinese five spice, runny honey, brown sugar, garlic granules and sesame oil. Brush the mixture onto your duck legs, then cook on low for about 8 hours.

Step 3

When the duck legs have finished cooking, you can finish them off in a preheated oven at 200°C /400°F/gas 6 for 8–10 minutes, or in the air fryer for 5 minutes at 200°C, if you want super-crispy skin!

Step 4

Then shred the duck and divide between the flour tortillas. Then add the sliced spring onion and cucumber and some lamb’s lettuce. Drizzle over the hoisin sauce, then roll up your tortillas. I like to serve my slow cooker duck wraps with some chunky chips on the side.

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