Whisk the egg and water together. Heat wok over a medium- high flame. Add 1 tsp of oil and swirl to coat wok. Pour half the egg into hot wok and swirl around the wok to form a thin omelette. Allow to 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 flame to high.
Add 1 teaspoon of oil to the wok with Fioretto®, stir-fry for 30 seconds. Add 2 teaspoons of water, cover and steam for 1-2 minutes until stems are tender. Remove to a bowl, cover to keep warm.
Heat wok again, add remaining oil and the duck, stir-fry for 1-2 minutes or until heated though. Add hoisin sauce and stir-fry to coat. Return the Fioretto®, stir-fry for 1 minute until warmed throughout. 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.
TipTip: Cooked Peking duck and roast duck is available in supermarkets and specialty green grocers. You can use chicken as a substitute.