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Monday's Leftovers: Peking-Style Chicken Wraps

YumSugar — Mon, 03 Aug 2009 09:00:58 -0700

Even after tearing through tandoori-style chicken burgers yesterday, I've still got a hankering for foreign flavors. I don't have too much time to dedicate to dinner tonight, but I've discovered a recipe that satisfies my spice quotient - and makes use of my leftover chicken thighs.

There are few entrées that engage the senses quite like Peking duck, with its shimmery, crackling skin, which gets rolled up with sweet hoisin sauce and fragrant scallions in a steaming-hot pancake. This imperial duck dish takes a long time to make, but I've found a variation with chicken, plums, and tortillas that's a fraction of the prep time. Get the super simple recipe now.

Fast & Easy Dinner: 20-Minute Peking Duck

partysugar — Wed, 07 May 2008 05:30:16 -0700

Normally Peking duck takes over 24 hours to make, however this dish - which is inspired by the ingredients used in the traditional Chinese recipe - comes together in twenty short minutes. Duck breasts are used instead of a whole duck, making for a quick cook time. The fragrant, syrup-like sauce is a blend of fresh orange juice, sesame oil, and Sriracha. To make this exciting dish - from our friends at MyRecipes.com - tonight, read more.

20-Minute Peking Duck
From Cooking Light

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

Get more recipes at MyRecipes.com

Directions

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

Like the recipe above? Try out some of these other ones:

- Dinner Tonight Recipes in 45-Minutes or Less
- Quick and Easy Meal Ideas
- All About Poultry from Cooking Light
- Get More Chinese Recipes

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Have You Ever Eaten Peking Duck?

YumSugar — Fri, 18 Jan 2008 01:31:31 -0800

This past October, I was lucky enough to find myself in Beijing, eating platefuls of Peking Duck. The Quanjude Roast Duck restaurant was established in 1979 and is one of Beijing's "must try" foods. There are actually several locations, and the one I visited did not let me down. The chefs carve the delicious duck table-side and when it hits your lips, it just melts. The fragrant duck meat is complemented by thin crepe-like pancakes, plum/bean sauce and some sliced cucumbers, jalapenos and lettuce. Our feast lasted quite some time, and I only left the restaurant because we had devoured every last bite, and they were closing. I'm pretty sure someone had to roll me out of the place, I was in such a food-coma bliss, that it's a bit of a blur.

So why am I talking about Peking Duck? Well it turns out that today, Jan. 18 is National Peking Duck Day. I thought you might be interested to hear about it, and then I was wondering, have you ever had Peking Duck?

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Savory Sights: Peking Duck

YumSugar — Mon, 16 Apr 2007 08:01:19 -0700

Check out this photo that our very own Molly took. She was on vacation in Hong Kong and from the look of things, it seems like she was eating quite well. Her photo of a Peking style duck is a bit disturbing, but I bet it was even more delicious than she said it was.

Do you have any photos from the last time you ate out? Submit them to the Savory Sights Group for everyone to see. Submit before May 1st and you could win your very own YumSugar shirt!

Festive Foods: Modern Peking Duck

YumSugar — Tue, 19 Dec 2006 11:14:21 -0800

I'll admit, it's a little weird to feature festive food from a country that doesn't really celebrate Christmas, but well folks, times are changing.

Although only one percent (or less) of the Chinese population is Christian, it appears that Christmas is on the rise. Much like America, urban retailers have now smothered their stores with Christmas trees, lights and wreaths and although it's not a public holiday, Christmas in China (particularly urban areas) is becoming a time to celebrate with friends, family and good food. For a modern spin on traditional Peking Duck, read more.

Hoisin-Roasted Duck with Sweet Potatoes
From Ming Tsai

One 5- to 6-pound duck, rinsed and dried, and visible fat removed
Kosher salt and freshly ground black pepper to taste
1 1/2 cups Hoisin-Lime Sauce
1/2 cup red wine
2 large onions, cut into 1/4-inch slices
4 large sweet potatoes, washed and cut into 6 to 8 wedges each

1. Season the duck inside and out with salt and pepper. In a medium bowl, combine the Hoisin-Lime Sauce and the wine. Rub the duck generously with the mixture inside and out, and marinate in the mixture, refrigerated, for at least 2 hours and up to overnight.

2. Place a roasting pan in the oven and preheat the oven to 375°F.

3. Combine the onions and potatoes in a large bowl. Season with salt and pepper, and toss.

4. Open the oven and carefully spray the roasting pan with nonstick cooking spray. Place one potato wedge in the pan. The potato should sizzle; if not, remove it and continue to heat the pan. When the pan is very hot, add the potato mixture to the pan and place the duck on top, breast side up. Turn the pan back to front and roast until the duck is brown, 35 to 40 minutes. Tent the duck with foil and continue to roast until the duck is cooked through, or the legs are easily moved, 30 to 35 minutes more. Transfer the duck to a cutting board and let rest for 10 to 15 minutes.

5. Using a flat spatula, loosen the potato mixture from the pan and transfer to the center of a platter. Place the whole duck on the potatoes, breast side up, and carve at table. You may also carve the duck before serving, separating the leg thighs from the wings, and slicing the breast.

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