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94% would make again

Peking Duck-Inspired Burrito

June 10, 2019
Peking Duck-Inspired Burrito

Ingredients

for 12 burritos

  • 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

Nutrition Info

  • Calories 65
  • Fat 2g
  • Carbs 1g
  • Fiber 0g
  • Sugar 0g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Place duck breast in pan to marinate.
  2. Rub oil, salt, garlic, soy sauce, rice wine, and five-spice powder into the duck breasts. Let it marinate for 30 minutes.
  3. 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).
  4. 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.
  5. Remove from oven and let it rest for five minutes before slicing.
  6. Spread hoisin sauce over the flour tortilla, layer on the rice, duck slices, cucumbers, and scallions.
  7. Wrap it all up.
  8. Enjoy!

Ingredients

for 12 burritos

  • 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

Nutrition Info

  • Calories 65
  • Fat 2g
  • Carbs 1g
  • Fiber 0g
  • Sugar 0g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Place duck breast in pan to marinate.
  2. Rub oil, salt, garlic, soy sauce, rice wine, and five-spice powder into the duck breasts. Let it marinate for 30 minutes.
  3. 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).
  4. 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.
  5. Remove from oven and let it rest for five minutes before slicing.
  6. Spread hoisin sauce over the flour tortilla, layer on the rice, duck slices, cucumbers, and scallions.
  7. Wrap it all up.
  8. Enjoy!
Peking Duck-Inspired Burrito

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