Shredded Duck Burrito
An aromatic twist on a classic burrito using vegan shredded duck and crunchy fresh vegetables
For the duck:
- 1 tbsp vegetable oil
- 1 tbsp toasted sesame oil
- 1/2 white onion finely sliced
- 6 mushrooms sliced
- 2 cloves garlic minced
- 1 inch fresh ginger minced
- 1 small chilli finely chopped
- 4-5 spring onions diagonally sliced
- 300 g Linda McCartney Vegetarian Shredded Hoisin Duck 1 pack - see notes
- 2-3 tbsp soy sauce
- 2-3 tbsp hoisin sauce + more for filling
- 1/2 tsp chinese five spice
- Handful of fresh coriander with stalks
- Squeeze of lemon juice
For the fillings:
- 1 pack egg-free noodles see notes
- 4 tortilla wraps
- 1-2 tbsp sesame seeds
- 5-6 radishes grated
- 3 inches cucumber cut into thin sticks
- 1 large carrot grated
- Handful of spinach thinly sliced
- 1 leaf red cabbage finely sliced
Boil the noodles until just soft, drain and set aside.
Chop and prepare all of the fresh ingredients before you start frying as it won't take long and you want all the fillings to be ready to assemble when the duck is cooked.
Heat both oils in a large wok or saucepan. Once at a high heat add the onions and mushrooms and sauté for 2-3 minutes.
Add the garlic, ginger, chilli and 1/2 of the sliced spring onions. Cut the coriander stalks from the coriander leaves, finely slice and add to the pan. Set the leaves aside for now. Sauté everything for another 2-3 minutes and keep stirring to make sure nothing burns.
Stir in the duck-style pieces and let it brown slightly. After a few minutes stir through the soy and hoisin sauces along with the five spice. Roughly chop the coriander leaves and add to the pan with a squeeze of lemon juice. Turn the heat down while you heat up the tortillas.
Place the tortillas in a warm oven or the microwave for 10-15 seconds to soften. Then lay each one out ready to add your fillings. Meanwhile start heating up a clean frying pan to medium for browning the outside of your burrito.
Firstly spread a circle of hoisin sauce in the centre of each wrap, leaving a wide gap around the edges so it doesn't spill out when you roll it. Next get your noodles and add a layer over the top of the sauce, followed by a sprinkle of sesame seeds. Layer on the fresh vegetables - radish, cucumber, carrot, spinach, red cabbage and the rest of the spring onions. Then take the duck filling and add 1/4 of the mix to each tortilla in a line down the centre.
Once you are ready to roll, fold over the two edges at either end of the line of filling towards the middle. Then take one of the opposite edges, fold it over the centre, tuck it under the filling and start to roll the whole thing up. Tuck in any loose edges of tortilla as you roll. Once it's wrapped you can use a dab of sauce to stick together the last edge and seal the tortilla.
To brown the outside, place it in your dry or lightly-greased pan which should be hot by now. Let it brown for 15-20 seconds and then turn it onto a different side. Repeat until it is crisped to your liking and it is ready to serve.
I like to cut it in half to see all the filling as I eat it but it's just as good to tuck in from one end. Extra hoisin sauce can be used for dipping.
There are many meat replacements you could in this recipe but I prefer the Linda McCartney Shredded Duck as it is perfectly sized and comes pre-seasoned with the most delicious hoisin flavour.
I used rice noodles but any vegan noodles of your choice will work.