Riverside Farm Duck Wraps

Prep time

10 minutes


4 people

Cook time

25 minutes


  • 1 tablespoon olive oil
  • 1 cup finely sliced onions
  • 1-2 Riverside Farm Duck Legs, or 2 Riverside Farm Duck Breasts or 1 Riverside Farm Half Duck
  • ¼ cup chopped green onions
  • 12 small flour tortillas or 4-6 wraps
  • Juice of one lemon
  • 2 avocados, peeled and diced
  • Juice of one lime
  • 1 teaspoon minced or crushed garlic
  • 2 cups diced tomatoes
  • 2 cups shredded lettuce
  • Tabasco sauce (optional)
  • Salt and pepper
  • Juice of 1 lemon (optional)
  • 1 tablespoon of chopped coriander (optional)
  • 1 cup of sour cream (optional)


  1. In a sauté pan, over medium heat, add the olive oil. When the oil is hot, add the onions and sauté for 1 minute. Add the shredded duck confit and sauté for 3 minutes. Season with salt and pepper. Stir in the green onions and remove from the heat.
  2. Heat a large skillet, place each tortilla or wrap in the skillet for 15 seconds per side to warm through.
  3. (Optional) In a small mixing bowl, whisk the sour cream, lemon juice and coriander together. Season with salt and pepper.
  4. In another small bowl, combine the avocados, lime juice, garlic and 2 tablespoons of diced tomatoes (reserve the rest of the tomatoes for serving). Season the mixture with salt, pepper and Tabasco.
  5. Assemble wraps to individual taste.