1. Marinate duck breast in hoisin and garlic for 10mins. Place skin side down in a pan on medium heat using no oil, for 5 mins or until the skin is golden. Turn and cook for a further 2 mins. Transfer duck breasts to preheated oven for a further 8-10 mins. Rest uncovered for 5 mins before slicing.
    
2. Meanwhile, prepare other ingredients. Combine the red cabbage, cucumber, green onion and coriander in a bowl. Dress with lime.
    
3. Toast tortilla wraps in a pan for 20-30 seconds each. Top wraps with duck, avocado and slaw.

Recipe by Shelley Judge