Thai wraps with duck breast fillet and asparagus

Name: Thai wraps with duck breast fillet and asparagus
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 2 duck breast fillet; 2 tl five spice powder; 350 g fresh green asparagus; cucumber; 2 toe garlic; 250 g Thai stir fry mix; 4 el hoisin sauce; 12 miniwrap; 1 el black sesame seeds

Duck breast fillet with green asparagus and cucumber in mini wraps.

Ingredients

Directions

Slice the skin of the duck breast fillets a few times in the width and rub in with the 5-spice herbs.
Heat a frying pan without oil or butter and fry the duck on the skin on medium heat 7 min. Turn and cook for another 4 minutes.
Remove the duck breast fillets from the pan and leave to rest for 8 minutes under a lid or aluminum foil. Leave the shortening in the frying pan.
In the meantime, remove the woody underside of the asparagus and cut into 2 cm slanted pieces.
Halve the cucumber in the length and remove the seeds with a teaspoon. Cut into slanted slices. Slice the garlic.
Heat the remaining shortening in the pan and fry the asparagus, stir fry mix and garlic for 4 minutes on a high heat. Change regularly.
Add the hoisin sauce and warm for 2 minutes.
Cut the duck breast fillets into thin slices. Divide the fried vegetables and cucumber over the wraps and put a few slices of duck breast on them.
Sprinkle with the sesame seeds and serve immediately.