20-Minute Peking Duck

Becky Luigart-Stayner; Jan Gautro

Here's a simplified--and delicious--Peking duck with flour tortillas standing in for traditional thin pancakes.

Yield: 4 servings (serving size: 1 filled tortilla)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 29%
  • Fat: 10.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2.6g
  • Protein: 26.6g
  • Carbohydrate: 30.3g
  • Fiber: 2.4g
  • Cholesterol: 88mg
  • Iron: 6.7mg
  • Sodium: 595mg
  • Calcium: 36mg

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

Preparation

  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.
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