Ingredients
12
12 servings
- •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
Instructions
- 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!
Nutritional Facts
Per 12 servings
- Calories: 65
- Carbohydrate: 1g
- Fat: 2g
- Fiber: 0g
- Protein: 8g
- Sugar: 0g
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