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I traded a modest amount of my hard-earned for a large duck leg, which I then de-skinned and de-fatted*, then slow braised with garlic, shallots, Sichuan peppers, dried tangerine peel, ginger, dried red chillies  and star anise.The duck was removed from braising liquid and left to cool.

Later shredded it and loaded into these simple, thin wheaten wraps (approx 8" in diameter) with cucumber and garlic scapes. Dressed with Sriracha (although sour plum sauce would have been good, too - I was out of that.

Several were eaten.

As it is finger food, here is a finger. Mine.

* Fear not! Fat and skin were rendered and added to the duck fat store. I'm not the sort to look a gift duck in the beak!

I traded a modest amount of my hard-earned for a large duck leg, which I then de-skinned and de-fatted*, then slow braised with garlic, shallots, Sichuan peppers, dried tangerine peel, ginger, dried red chillies  and star anise.The duck was removed from braising liquid and left to cool.

Later shredded it and loaded into these simple wheaten wraps with cucumber and garlic scapes. Dressed with Sriracha (although sour plum sauce would have been good, too - I was out of that.

Several were eaten.

As it is finger food, here is a finger. Mine.

* Fear not! Fat and skin were rendered and added to the duck fat store. I'm not the sort to look a gift duck in the beak!

I traded a modest amount of my hard-earned for a large duck leg, which I then de-skinned and de-fatted*, then slow braised with garlic, shallots, Sichuan peppers, dried tangerine peel, ginger, dried red chillies  and star anise.The duck was removed from braising liquid and left to cool.

Later shredded it and loaded into these simple wheaten wraps with cucumber and garlic scapes. Dressed with Sriracha (although sour plum sauce would have been good, too - I was out of that.

Several were eaten.

As it is finger food, here is a finger. Mine.

* Fear not! Fat and skin were rendered and added to the duck fat store.