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
How to Make It
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.
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.
This was decent...but not great. The duck was good but the sauce almost overwhelmed the taste. Also, I would use regular flour tortillas (I made the mistake of picking out low carb ones). I cooked the duck breast with the fat and skin still on it (as it added some, but not a tremendous amount, of calories) and left out the sesame oil as it was not necessary with the fat. That did require more cooking time. In the end I was left with a delightful jar of rendered duck fat that I used in the pot pie crust of another recipe. I would consider making again if I tweaked the sauce, but I wasn't wowed. It certainly doesn't scream Peking Duck anyway...
Finally -- a recipe that makes my husband's wild duck tolerable -- quite good, in fact! Even our 10 year old daughter liked it prepared this way. Ingredients were spot on, but we cooked the duck a little longer until the redness was gone. We left out the cucumber but agreed that it would be a nice addition next time. Will definitely make this again.