ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

20-Minute Peking Duck

Becky Luigart-Stayner; Jan Gautro
Yield 4 servings (serving size: 1 filled tortilla)
Here's a simplified--and delicious--Peking duck with flour tortillas standing in for traditional thin pancakes.

Ingredients

  • 2 teaspoons dark sesame oil
  • 2 (8-ounce) packages boneless duck breast halves, thawed and skinned
  • 1/3 cup hoisin sauce
  • 1/2 teaspoon grated orange rind
  • 2 tablespoons orange juice
  • 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
  • 4 (6-inch) flour tortillas
  • 1/2 cucumber, peeled, halved lengthwise, seeded, and cut lengthwise into 8 strips
  • 2 green onion tops, cut into thin strips
  • 2 teaspoons sesame seeds

Nutrition Information

  • calories 331
  • caloriesfromfat 29 %
  • fat 10.8 g
  • satfat 2.6 g
  • monofat 3.9 g
  • polyfat 2.6 g
  • protein 26.6 g
  • carbohydrate 30.3 g
  • fiber 2.4 g
  • cholesterol 88 mg
  • iron 6.7 mg
  • sodium 595 mg
  • calcium 36 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add duck to pan; cook 2 minutes on each side. Reduce heat to medium; cover and cook an additional 3 minutes on each side or until done. Cut duck diagonally across grain into thin slices.

  2. Combine hoisin, orange rind, orange juice, and Sriracha. Heat tortillas according to package directions. Spread about 2 tablespoons hoisin mixture down center of each tortilla. Top each tortilla with 1/4 of duck, 2 cucumber strips, 1/4 of onions, and 1/2 teaspoon sesame seeds; roll up.