94% would make again
Peking Duck-Inspired Burrito
featured in How to Make Burritos 5 Ways
June 10, 2019
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
- 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!
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
- 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!
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