Tortilla Duck Wraps with Oriental Style Sweet Chilli Sauce


For sauce:
Thai Chillies (5)
2 Cloves Garlic (finely chopped)
2 teaspoons minced ginger
3 tablespoons of Cider Vinegar
480ml Maple Syrup
1⁄4 teaspoon paprika
1⁄4 teaspoon pepper

For wrap:

1 M&S Duck Breast
2 or 3 Tortilla Wraps
Butter or Margarine
Chopped Coriander
Salad Leaves.

Tortilla Duck Wraps with Oriental Style Sweet Chilli Sauce


To Pan Fry Duck Breast:
Lightly score duck breast with sharp knife in criss cross pattern and season lightly with salt and black pepper (optional) Place duck straight from fridge, skin side down into large frying pan preheated over moderate heat without cooking oil. Cook for 3-4 minutes and turn, turn and cook for a further 3-4 minutes. Reduce heat and continue to cook for approx 12 minutes turning occasionally until duck is cooked through. Remove fillets from pan and allow to cool down.

To make sauce:
Chop Thai Chillies as small as possible. Place all ingredients into a saucepan stirring frequently over a low heat until mix thickens (approx 25 minutes) Remove from heat and cool down.

To make wrap:
Spread butter or margarine thinly onto side of wrap to be filled. Thinly slice duck breast, and spread a few slices across the wrap in a thin strip about a third of the way in. Add beansprouts, chopped coriander and your favourite salad leaves and drizzle liberally with the cooled chilli sauce before rolling. Serve.