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.

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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 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180ï‚°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.