Easy Peking duck wraps
12
Points®
Total time: 33 min • Prep: 14 min • Cook: 19 min • Serves: 2 • Difficulty: Easy
This easy-to-assemble and easy-to-eat version of Peking duck, a historic recipe with roots in imperial China, gets all the distinctive flavor you expect from the original minus the fat. Hoisin sauce, a fermented soybean paste seasoned with star anise, garlic, and chiles, along with rice wine and five-spice powder add loads of complexity and authentic flavor to this recipe. Flour tortillas are a simple and convenient way to replicate the traditional rice pancakes that Peking duck is often wrapped in. Turn this recipe into a party canapé by cutting each of the tortillas into four wedges and topping each with a slice of duck, a spoonful of hoisin sauce, and some of the chopped cucumber and scallion.
Ingredients
Hoisin sauce
4.5 Tbsp
Sake
2 Tbsp
Honey
4 tsp
Low sodium soy sauce
1 Tbsp
Five-spice powder
0.125 tsp
Uncooked duck without skin
0.5 pound(s)
Fat free flour tortilla(s)
2 small
Cucumber(s)1
0.5 medium
Uncooked scallion(s)
1 medium
Instructions
1
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.
2
Combine the remaining 1 1/2 tablespoons hoisin sauce and 1 teaspoon honey in a small bowl; set aside.
3
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.
4
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.
5
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.
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