Bresc BV

Wraps with duck breast


  • 2 duck breasts
  • 350 g green asparagus
  • 250 g Thai-style stir-fry vegetables
  • 20 g Bresc Ras el hanout
  • 50 g hoisin sauce
  • 40 g Bresc Freshly chopped Spanish garlic
  • 4 wraps
  • 0.5 cucumber
  • Sesame seeds, black

Preparation method

Brown the duck breast, then cook in the Ras el hanout. Blanch the asparagus and rinse them until cold. Peel strips from the cucumber using a peeler. Stir-fry the stir-fry vegetables with the chopped garlic. Brush the hoisin sauce on the wraps. Divide the cucumber ribbons evenly over the wraps, then add the stir-fry vegetables. Carve the duck into slices and arrange them on the stir-fry vegetables, then sprinkle the sesame seed over them. Roll up the wrap and cut diagonally as preferred.