- 3 tbs hoisin sauce
- 1 tbs soy sauce
- 200g button mushrooms, sliced
- 1 tbs grapeseed oil, for cooking
- 1 packet (about 350g) ready roasted Peking duck breast, thinly sliced
- 12 Peking duck pancakes, warmed
- 2 Lebanese cucumbers, cut into strips
- 4 green onions, cut into thin strips
| - Mix 1 tablespoon hoisin sauce and soy sauce together in a bowl. Add the mushrooms and stir to coat
- Heat wok over high heat until hot
- Add oil and mushrooms and stir-fry for 2-3 minutes until tender. Add duck breast and stir-fry for 2 minutes until heated through
- Spread the warmed pancakes with remaining hoisin sauce. Top with mushroom and duck mixture, cucumbers and green onions
- Roll up and serve with extra hoisin sauce if desired
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