Peking Duck Inspired Burrito Recipe By Tasty

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PEKING DUCK-INSPIRED BURRITO RECIPE BY TASTY



Peking Duck-Inspired Burrito Recipe by Tasty image

Here's what you need: duck breasts, oil, salt, garlic, soy sauce, rice wine, five-spice powder, rice, cucumber, scallion, hoisin sauce, flour tortilla

Provided by Tasty

Categories     Dinner

Yield 12 burritos

Number Of Ingredients 12

4 duck breasts
1 tablespoon oil, extra to cook
¼ teaspoon salt, diced
2 cloves garlic
1 teaspoon soy sauce
1 teaspoon rice wine
1 teaspoon five-spice powder
rice, cooked
1 cucumber, to taste
scallion, to taste
hoisin sauce, to taste
flour tortilla

Steps:

  • Place duck breast in pan to marinate.
  • Rub oil, salt, garlic, soy sauce, rice wine, and five-spice powder into the duck breasts. Let it marinate for 30 minutes.
  • Add one Tbsp. of oil to a hot skillet over medium heat. Add the duck breasts skin side down, cook until the skin is browned and crispy (can take up to 8-10 minutes, depending on your heat).
  • Flip the duck so skin side is up. Place the skillet under the broiler for five minutes to further crisp the skin. Be careful not to burn the skin.
  • Remove from oven and let it rest for five minutes before slicing.
  • Spread hoisin sauce over the flour tortilla, layer on the rice, duck slices, cucumbers, and scallions.
  • Wrap it all up.
  • Enjoy!

Nutrition Facts : Calories 65 calories, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 8 grams, Sugar 0 grams

PEKING DUCK



Peking Duck image

I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.

Provided by Allison

Categories     World Cuisine Recipes     Asian     Chinese

Time 3h50m

Yield 4

Number Of Ingredients 15

1 (4 pound) whole duck, dressed
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground white pepper
⅛ teaspoon ground cloves
3 tablespoons soy sauce
1 tablespoon honey
1 orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish
5 green onions
½ cup plum jam
1 ½ teaspoons sugar
1 ½ teaspoons distilled white vinegar
¼ cup finely chopped chutney

Steps:

  • Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
  • Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
  • Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
  • Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
  • Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

Nutrition Facts : Calories 555.7 calories, Carbohydrate 48.1 g, Cholesterol 91.1 mg, Fat 31 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 10.6 g, Sodium 747.8 mg, Sugar 42 g

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