Delicious druck wraps with peanut sauce

Ingredients

For the duck
1 duck breast - skin scored, breast halved (easier when marinating)
Teriyaki sauce
Soy sauce
Different curry blends
Ground cumin
Ground coriander
Ground turmeric
Sake, or Noilly Prat, or red wine, or white wine
2 tsp honey
Some more soy sauce

For the peanut sauce
Olive oil
1 shallot, finely chopped
1-2 chillies, finely sliced
Ginger, grated
2 cloves of garlic, finely chopped
2-3 tbsp chunky peanut butter
Sake
Juice of 1 lime
Salt, pepper, sugar
1/2 can of coconut milk

For the wraps
Tortilla flour wraps
Savoy cabbage, finely sliced
2 carrots, finely sliced
1/2 cucumber, cut into thin slices length-ways

How to marinate the duck:
Marinate the duck a few hours before cooking. If you've forgotten, or don't have the time, 30 minutes to an hour will be fine, but about 4 hours or even the whole day would be ideal. Take a sealable bag, add the duck and all the above sauces and spices (you want the marinade quite liquid), shake the duck about a bit and put in the fridge. Turn the bag over in the fridge once in a while so the duck is evenly marinated.

When ready to cook, heat up the oven to 170 degrees, Umluft.

How to make the sauce:
Now make the sauce. Heat up a couple of table spoons of olive oil and fry the shallots, chillies, garlic and ginger lightly for a few minutes until softened. Add a generous dash of Sake (or white wine, or Noilly Prat etc.) and simmer until most of the liquid is gone. Then add the peanut butter, coconut milk, lime juice, seasoning and stir while simmering on a low heat, for about 2-3 minutes. The sauce will thicken, so switch off the heat before it is the consistency you want (it will keep thickening off the heat).

How to fry/roast the duck:
Take an oven dish that can also be used on the stove. Pat the duck dry a little and start by frying it for a few minutes skin-side down in some olive oil. Not too much heat as the skin scorches easily. Then switch off the stove, turn the duck over, put salt and pepper on the skin, add some liquid to the pan, just a dash, and put in the oven for 25 minutes (for just well done). Leave in foil for a few minutes, then brush with a honey-soysauce-mix and put under a grill for 5 minutes or so, taking care not to burn the skin (you want it crispy). Cut into thin slices - taste while doing so because it's delicious! - and put on the table.

Also on the table: sliced vegetables, peanut sauce (luke warm) and the tortilla wraps (after about 30 seconds in the microwave).

Now assemble and enjoy!