Easy Peking duck wraps
2 Tbsp, wine
Low sodium soy sauce
⅛ tsp, Chinese blend
Uncooked duck without skin
½ pound(s), breast
Fat free flour tortilla(s)
2 small, (6-inch)
½ medium, peeled, seeded, and cut lengthwise into thin slices
1 medium, green part only, cut in half lengthwise
- Combine 3 tablespoons of the hoisin sauce, the sake, 3 teaspoons of the honey, the soy sauce, and 5-spice powder in a zip-close plastic bag; add the duck breast. Squeeze out the air and seal the bag; turn to coat the duck. Refrigerate, turning the bag occasionally, at least 4 hours or up to overnight.
- Combine the remaining 1 1/2 tablespoons hoisin sauce and 1 teaspoon honey in a small bowl; set aside.
- Preheat the oven to 450°F. Line a 10 x 15-inch jelly roll pan with foil. Stand a wire rack in the pan; lightly spray the rack with nonstick spray.
- Remove the duck breast from the marinade. Discard the marinade and place the duck on the rack. Bake until the duck is cooked through, 16-18 minutes. Remove the duck from the oven, cover loosely with foil, and let it rest, about 5 minutes.
- Meanwhile, wrap the tortillas in damp paper towels and microwave on High, 30–60 seconds to warm them. Thinly slice the duck breast across the grain. Spread half of the reserved hoisin-honey mixture over each tortilla. Top each with half of the cucumber, the duck, and then the scallion. Wrap the tortilla around the filling and serve at once. Yields 1 wrap per serving.