20-Minute Peking Duck

Here's a simplified--and delicious--Peking duck with flour tortillas standing in for traditional thin pancakes.

Yield: 4 servings (serving size: 1 filled tortilla)

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

Preparation

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.

Nutritional Information

Calories:

331 (29% from fat)

Fat:

10.8g (sat 2.6g,mono 3.9g,poly 2.6g)

Protein:

26.6g

Carbohydrate:

30.3g

Fiber:

2.4g

Cholesterol:

88mg

Iron:

6.7mg

Sodium:

595mg

Calcium:

36mg