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Peking Style Duck Wraps
with Cucumber Relish and Fried Rice
Based on the 2nd course of the iconic Peking Duck feast, these wraps aim to showcase the delicacy of Chinese cuisine. Crispy-skinned spiced duck gets wrapped in tortillas with sweet hoisin sauce and sweet and spicy cucumber relish. Served with fried rice, this dish could soon take over weekly Taco Night!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
550 g
Duck Breast
6 unit
Flour Tortillas
(Contains Gluten)
120 mL
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
132 g
Mini Cucumber
2 unit
Lime
1 unit
Jalapeño
14 g
Cilantro
113 g
Mirepoix
¾ cup
Jasmine Rice
56 g
Red Onion
Not included in your delivery
1 tbsp
Oil*
¾ tsp
Salt*
½ tsp
Pepper*
½ tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Bring 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, pat duck dry with paper towels. Using a sharp knife, score the skin-side of duck in a criss-cross pattern. Season with salt and pepper. Add duck, skin-side down, to a cold, large non-stick pan. Heat the pan over medium heat and sear until the skin is crispy, 10-12 min. When duck is finished searing, transfer to a foil-lined baking sheet, skin side down. Brush half the hoisin sauce over top. Roast in the middle of the oven, until duck is cooked through, 8-13 min.**
While duck cooks, roughly chop cilantro. Zest, then juice lime. Peel, then finely chop half the onion (whole for 4 ppl). Cut cucumber into 1/4-inch pieces. Finely chop jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!) Mix half the cilantro, lime zest, lime juice, onions, cucumbers and jalapeños with 1/2 tbsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a medium bowl. Season with salt and pepper.
Wrap tortillas in foil and place in the oven to warm for 4-5 min. (NOTE: You can skip this step if you don't want to warm the tortillas!)
Fluff rice with a fork. Heat the same pan (from step 2) over medium-high. When hot, add mirepoix. Cook, stirring frequently, until mirepoix is tender-crisp, 1-2 min. Add rice, stirring frequently, until any liquid is absorbed and rice begins to brown, 2-3 min. Season with salt and pepper.
Thinly slice duck. Divide tortillas and fried rice between plates. Top tortillas with sliced duck, cucumber relish, remaining hoisin sauce and remaining cilantro.
