The past week has been a whirlwind! On Monday the blog was featured on the local news Wish TV channel 8 on Indy Style! And these duck wraps? OMG!
It was a blast and I was able to talk about the blog briefly, as well as make two dishes for two different segments. They’re each about five minutes and you can click on the videos below to watch. My favorite one is the holiday chocolate bark segment!
Last week we began remodeling our bathrooms. We have three and at one point, a flood in the hall and kitchen occurred from some pipes. It was crazy. Overall however, things are going pretty smooth and I am LOvING my master bath! It’s so so pretty! I can’t wait!!
The prepared duck was left for the production team to devour and post show rich and I were included in the fun!
Rich came with me for the on air day and I couldn’t have been happier. Without my husband at the studio along side me that day, things would not have turned out as well. I guarantee it. He played a major part in my success that day. Here’s the LINK TO THE VIDEO where I make duck, as well as the rest of the article!
So the duck that was raw on air I actually roasted right when I got home. It was also amazing! But what was more amazing was how I prepared the leftovers the following day. I made Asian duck wraps with teriyaki peanut sauce. Incredible! Probably one of the best dishes I’ve had in quite some time.
These remind me of the P.F. Chang’s lettuce wraps we used to eat all the time, but better and more healthy! The roast duck just makes this dish stand out. These have a very clean bite that’s bursting with flavor. I used a wok for this dish and I highly recommend it! A perfect dinner for two!
I can’t believe Christmas is next week! You can make these Duck wraps with chicken or any other meat really, but duck is just the best. The taste is incredible and this will be your favorite flavor for ANY wrap! A holiday favorite dinner night!
Gluten Free Duck Wraps With Teriyaki Sauce
A clean and fantastic duck wrap that is sure to be a hit.
- good California olive oil
- 1 teaspoon gluten-free soy sauce San-J is gluten-free
- 1/4 cup gluten-free teriyaki sauce San-J is gluten-free
- 1/2 tablespoon Worcestershire sauce Lea & Perrins is gluten-free
- 1 tablespoon creamy peanut butter Skippy is gluten-free
- 1 tablespoon white wine vinegar
- 1-2 teaspoons sugar
- 1 tablespoon sweet red chili sauce Thai Kitchen is gluten-free
- one large yellow onion
- 1 1/2 to 2 cups cooked duck meat shredded, chopped small (leftover cold meat is best here. And use some of the duck skin too!)
- 2 large garlic cloves finely chopped
- 1/3 cup finely chopped water chestnuts Reese are gluten-free
- 1/3 cup very thinly sliced cucumber strips about 2 to 2 1/2 inches long
- 1/3 cup chopped green onions thinly sliced
- chopped walnuts look for labels that say 'made in facility with other tree nuts'
- 1 tablespoon sesame seeds Spicely is gluten-free
- hefty pinch of kosher salt and ground peppercorn to taste (more if needed) Spicely is gluten-free
- Butter lettuce leaves
- Heat olive oil in a wok on medium high heat, about a tablespoon or two.
Make sauce mixture. In a bowl, add soy, teriyaki, Worcestershire, peanut butter, vinegar, sugar, & chili sauce. Stir thoroughly, then set aside.
Once wok is heated, add chopped onion and stir up, then cover. Cook for about five minutes or until onion becomes soft and translucent, stirring frequently.
- Add chopped duck and mix, stirring and cooking for another five minutes. Cover wok when not stirring. If duck has fatty skin chunks, you won’t need more olive oil! Add a bit more olive oil if needed.
Add chopped garlic and water chestnuts, then stir and cook for one minute.
Add sauce mixture and stir in thoroughly. Stir and let cook for another few minutes, or until mixture sizzles and begins to slightly char.
Turn stovetop heat to low, then add water chestnuts, cucumber, green onions, walnuts, sesame seeds, and salt & pepper. Then mix up thoroughly. Let mixture sit in wok for another couple of minutes, stirring frequently. If burning, pour mixture into a large bowl and get off heat.
Use lettuce pieces for wrap by placing duck mixture inside lettuce. Cup and fold lettuce to eat wrap.
Serves about 3 to 4. Can be used as a main dish or appetizer. This is a clean dish! You can add additional sauces when serving if you'd like but there is plenty of flavor without 🙂