20-Minute Peking Duck

20-Minute Peking Duck
Photo by Becky Luigart-Stayner


  • 2 (8-ounce) packages boneless duck breast halves, thawed and skinned
  • 2 tablespoons orange juice
  • ½ cucumber, peeled, halved lengthwise, seeded, and cut lengthwise into 8 strips
  • ½ teaspoon grated orange rind
  • 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
  • 4 (6-inch) flour tortillas
  • 2 green onion tops, cut into thin strips
  • + 3 more ingredients
    • 1/3 cup hoisin sauce
    • 2 teaspoons sesame seeds
    • 2 teaspoons dark sesame oil

Heat oil in a large nonstick skillet over medium-high heat. Add duck to pan; cook 2 minutes on each side. Reduce heat to medium; cover and cook an additional 3 minutes on each side or until done. Cut duck diagonally across grain into thin slices. Combine hoisin, orange rind, orange juice, and Sri...

View full recipe at My Recipes


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