Family-Style Peking Duck Wraps

🥘 Ingredients

• duck breasts
  2 pieces
• flour tortillas
  4 pieces
• garlic
  2 cloves
• ginger
  1 in
• hoisin sauce
  2 tbsp
• jasmine rice
  1 c
• persian cucumber
  2 pieces
• scallions
  2 pieces
• sesame oil
  1 tbsp
• shredded carrots
  1 c
• shredded red cabbage
  1 c
• soy sauce
  2 tbsp
• sugar
  2 tsp
• vegetable oil
  1 tbsp
• white wine vinegar
  4 tsp

🍳 Cookware

• large bowl
• small bowl
• large bowl
• small pot
• medium pan

1. 

   1

   Wash and dry all produce. Mince or grate garlic . Peel and mince or grate ginger . In a large bowl , combine soy sauce , garlic, and half the ginger. Add duck breasts and turn to coat. Set aside to marinate.

   garlic: 2 cloves, ginger: 1 in, soy sauce: 2 tbsp, duck breasts: 2 pieces
2. 

   2

   While duck marinates, trim ends from persian cucumber , then slice lengthwise into ¼-inch-thick sticks. Trim and halve scallions lengthwise, then cut crosswise into 2-inch pieces. In a small bowl , combine hoisin sauce and 2%tsp white wine vinegar .

   persian cucumber: 2 pieces, scallions: 2 pieces, hoisin sauce: 2 tbsp, white wine vinegar: 4 tsp
3. 

   3

   In a large bowl , combine sesame oil , remaining white wine vinegar, and 1%tsp sugar . Add shredded red cabbage and shredded carrots ; toss to coat. Season with salt and pepper.

   sesame oil: 1 tbsp, sugar: 2 tsp, shredded red cabbage: 1 c, shredded carrots: 1 c
4. 

   4

   Heat a drizzle of vegetable oil in a small pot over medium-high heat. Add remaining ginger and cook, stirring, until fragrant, ⏱️ 1 minutes . Add jasmine rice , ¾%cup water, and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 15 minutes . Turn off heat; keep covered until ready to serve.

   vegetable oil: 1 tbsp, jasmine rice: 1 c
5. 

   5

   Reserving marinade, remove duck from bowl and pat dry with paper towels. Make sure to wipe off any large pieces of garlic and ginger. Place skin sides down in a medium pan , preferably nonstick. Cook over medium heat, pouring off fat as it renders, until skin is crisp, ⏱️ 15 minutes . Flip duck and cook to desired doneness, ⏱️ 5 minutes more. Pour in marinade and bring to a boil. Let bubble until thickened, ⏱️ 1 minutes . Turn to coat duck in glaze, then transfer to a cutting board to rest for ⏱️ 5 minutes .
6. 

   6

   Meanwhile, wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Fluff rice with a fork and season with salt and pepper. Thinly slice duck. Spread tortillas with hoisin mixture and top with cucumber, scallions, duck, and slaw. Serve rice on the side. Alternatively, serve everything on a large platter so that everyone can assemble their own wraps.

   flour tortillas: 4 pieces