Duck Wrap

• 6 whole wheat pancakes
• 12 duck aiguillettes
• 1 tomato, sliced
• 200 grams of green beans
• 125 g fresh sheep's milk cheese
• 2 sugar buns
• 1 shallot, chopped
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 3 pinches of Espelette chilies

Recipe

1. Discard the ends and steam the mung beans for 20 minutes.
2. Coat the duck fillets with olive oil, soy sauce, and Espelette chilies.
3. Heat a pan to 2/3 power and brown the aiguillettes. Remove from heat, then quickly fry the peanuts in the soaking water. Set aside.
4. Spread each galette with sheep's cheese, then divide the beans, tomato slices, lettuce leaves, onion slices, and aiguillette.
5. Roll up the pancakes and enjoy.

Tip: You can enjoy Wraps hot or cold.