Paul's Tip: Cook them one by one and keep them warm. A large non-stick frying pan is best.


  • I pkt of confit of Irish Duck legs (300g), skin removed and the meat shredded.
  • I pkt of 8 plain Tortilla wraps (512g)
  • 4 tbsp sour cream (130ml)
  • 4 heaped tbsp of pickled red cabbage (180g).
  • 4 tbsp of grated mature cheddar cheese (165g)).
  • 80g of butter melted.
  • Watercress, spinach and rocket salad.


  1. Off the heat brush the non-stick frying pan evenly with some of the butter then lay one tortilla on top.
  2. Spread the sour cream evenly on top, then scatter over the Duck, cheese and cabbage, the objective is to make sure they are thinly filled and don't fall apart.
  3. Place another tortilla firmly on top and place on medium heat for 3-4 minutes making sure you take a peek at the underside to make sure it's not browning too fast.
  4. Turn deftly with a fish slice when golden brown and cook for another 3 minutes,
  5. Slide from the pan into a chopping board and cut into wedges.
  6. Serve with some dressed watercress, spinach and rocket salad.