Family-Style Peking Duck Wraps

Name: Family-Style Peking Duck Wraps with Sesame Slaw and Ginger Rice
Yield: 2 servings
Ingredients: 2 clove Garlic; 1 Ginger; 2 tbsp Soy Sauce; 12 oz Duck Breasts; 1 Cucumber; 2 unit Scallions; 4 tbsp Hoisin Sauce; 5 tsp Wine; 1 tbsp Sesame Oil; 4 oz Cabbage; 4 oz Carrot; 1/2 cup Rice; 6 Tortillas; 1 tbsp Vegetable Oil; 1 tsp Granulated Sugar; Salt; Black Pepper

with Sesame Slaw and Ginger Rice

By Recipe0 System

Peking duck is iconic. If you’ve ever tried it, you know it’s a celebration-worthy delicacy. But a whole duck, hung dry overnight, and roasted in a wood oven? Yeah, not so weeknight-friendly! Our chefs took it upon themselves to do the impossible: make a Peking duck-inspired meal that’s ready in under an hour. This meal is every bit as ceremonious as the original (DIY duck wrap bar! Move over, taco night), but with a few simple swaps. We’re talking juicy, crispy-skinned duck, sweet-and-salty hoisin, scallions, cucumbers, and crunchy sesame slaw all piled into warm tortilla wraps. Mix, match, and combine to your heart’s desire. There’s also a side of fluffy ginger rice to round it all out. You’re about to be one lucky duck.

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 clove Garlic
1 Ginger
2 tbsp Soy Sauce
12 oz Duck Breasts
1 Cucumber
2 unit Scallions
4 tbsp Hoisin Sauce
5 tsp Wine
1 tbsp Sesame Oil
4 oz Cabbage
4 oz Carrot
1/2 cup Rice
6 Tortillas
1 tbsp Vegetable Oil
1 tsp Granulated Sugar
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. Mince or grate garlic. Peel and mince or grate ginger. In a large bowl, combine soy sauce, garlic, and half the ginger. Add duck and turn to coat. Set aside to marinate.
2

While duck marinates, trim ends from cucumber, then slice lengthwise into ¼-inch-thick sticks. Trim and halve scallions lengthwise, then cut crosswise into 2-inch pieces. In a small bowl, combine hoisin and 2 tsp vinegar (4 tsp for 4 servings; we sent more).
3

In a large bowl, combine sesame oil, remaining vinegar, and 1 tsp sugar (2 tsp for 4 servings). Add cabbage and carrots; toss to coat. Season with salt and pepper.
4

Heat a drizzle of oil in a small pot over medium-high heat. Add remaining ginger and cook, stirring, until fragrant, about 1 minute. Add rice, ¾ cup water (1½ cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Turn off heat; keep covered until ready to serve.
5

Reserving marinade, remove duck from bowl and pat dry with paper towels. (TIP: Make sure to wipe off any large pieces of garlic and ginger.) Place skin sides down in a medium, preferably nonstick, pan. Cook over medium heat, pouring off fat as it renders, until skin is crisp, 15-20 minutes. Flip duck and cook to desired doneness, about 5 minutes more. Pour in marinade and bring to a boil. Let bubble until thickened, about 1 minute. Turn to coat duck in glaze, then transfer to a cutting board to rest for 5 minutes.
6

Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Fluff rice with a fork and season with salt and pepper. Thinly slice duck. Spread tortillas with hoisin mixture and top with cucumber, scallions, duck, and slaw. Serve rice on the side. TIP: Alternatively, serve everything on a large platter so that everyone can assemble their own wraps.