Duck & Orange Wraps

This nutritionist-designed recipe isn’t just full of healthy ingredients but it also tastes like a total treat. Use leftover roast duck or pop a couple of duck legs in the oven whilst dinner is cooking and you’ll have several days’ worth of awesome lunches.

5 mins
90 mins


  • 2 wholemeal wraps
  • Leftover roast duck, shredded or 2 duck legs
  • 1/2 peeled orange
  • 1 avocado
  • 1/4 sliced cucumber
  • 2 sliced spring onions
  • 2 handfuls of rocket


  1. If using duck legs, preheat the oven to 180 degrees C, put the duck legs on a roasting tray and roast for 90 minutes. Allow it to cool, remove the skin and shred the meat with a fork.
  2. To assemble the wraps, divide the ingredients between the centre of two wholemeal wraps. Fold the ends up and roll the wrap up tightly.
  3. Secure with a tooth pick or wrap in baking paper and tie some string around it.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.