2 single duck breasts
1 ripe mango, peeled
1/3 small telegraph cucumber
2 spring onions
1⁄2 a red capsicum
3 tablespoons hoisin sauce
sea salt and freshly ground pepper
Season both sides of the duck breasts.
Heat a sauté pan over a medium heat with a little olive oil. Cook the duck, skin side down, for 6 minutes until a dark golden colour. Turn over and cook for a further 3-4 minutes for medium rare meat. The cooking time will depend on the thickness of the breasts. Drain on kitchen towels.
Slice the mango, cucumber, spring onions and capsicum into thin julienne strips.
To assemble: Slice the duck thinly on the diagonal to give you 12-14 slices from each breast.
Spread one side of each slice with a little hoisin sauce. Place a coriander leaf on one end and top with a few pieces each of mango, cucumber, spring onions and capsicum. Roll up and place seam side down on a serving platter. Garnish with extra coriander. Makes about 24 wraps.