Whisk the egg and water together. Heat a wok over medium- high heat. Add 1 teaspoon of oil and swirl to coat wok. Pour half the egg into the hot wok and swirl around to form a thin omelette. Cook for 1-2 minutes or until lightly golden and just set. Transfer to a large serving plate. Repeat with oil and remaining egg. Increase heat to high.
Add 1 teaspoon of oil to the wok with the Fioretto® and stir-fry for 30 seconds. Add 2 teaspoons water, cover and steam for 1-2 minutes until stems are tender. Remove to a bowl and cover to keep warm.
Heat the wok again, add remaining oil and the duck and stir-fry for 1-2 minutes or until heated though. Add hoisin sauce and stir-fry to coat. Return the Fioretto® and stir-fry for 1 minute until warmed through. Remove from heat.
Spoon half the duck mixture over one-half of each omelette. Top with green onions and coriander. Fold over the untopped omelette to loosely enclose the duck mixture. Serve immediately.