From Cooking Light
20-Minute Peking Duck
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
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- 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.
Serves 4 (serving size: 1 filled tortilla).
Nutritional Information: CALORIES 331(29% from fat); FAT 10.8g (sat 2.6g,mono 3.9g,poly 2.6g); PROTEIN 26.6g; CHOLESTEROL 88mg; CALCIUM 36mg; SODIUM 595mg; FIBER 2.4g; IRON 6.7mg; CARBOHYDRATE 30.3g
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