Roast duck, chilli and coriander rolls recipe

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Created by Allan Campion and Michele Curtis

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Cuisine: Modern Australian

Roast duck from an Asian roast house is one of our all-time favourite takeaway foods. It’s crispy, it’s full flavoured and it’s ready to eat. Here it’s rolled up in roti bread with sweet chilli, coriander leaves and fresh salad ingredients to create a real taste sensation. We love this for its simplicity.

Ingredients

1 roast duck
1/2 iceberg lettuce
2 Lebanese cucumbers
3 tomatoes
4 pieces roti bread or pita bread
3–4 tbsp sweet chilli sauce
1 cup coriander leaves

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Preparation

Preheat oven to 180C.

Remove meat from roast duck, discarding any visible fat as you go. Cut the meat and crispy skin into thin shreds. Thinly slice the lettuce, cucumbers and tomatoes.

Heat bread in preheated oven for 3–4 minutes and remove. While still warm spread each with sweet chilli sauce, then scatter lettuce, cucumber, tomato and a few coriander leaves over the bread. Add a few strips of duck meat and roll the bread up, enclosing all ingredients. Cut into four equal-sized pieces and serve while still warm.

If you enjoyed this Roast duck, chilli and coriander rolls recipe then browse more Modern Australian recipes, meat recipes, allan campion and michele curtis recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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