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...
This has nothing in common with "Peking" duck. As, say, Quick Sauteed Duck" or whatever, irt's 4 stars.
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.
since i love mexican fare this is fine