Rating: 3.5 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

David Bonom
Recipe by Cooking Light September 2004

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Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 filled tortilla)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

331 calories; calories from fat 29%; fat 10.8g; saturated fat 2.6g; mono fat 3.9g; poly fat 2.6g; protein 26.6g; carbohydrates 30.3g; fiber 2.4g; cholesterol 88mg; iron 6.7mg; sodium 595mg; calcium 36mg.
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