Family-Style Peking Duck Wraps

🥘 Ingredients

• Persian cucumber
  2 unit
• black pepper
• duck breasts
  24 oz
• flour tortillas
  12 unit
• garlic
  4 clove
• ginger
  2 thumb
• hoisin sauce
  1/2 c
• jasmine rice
  1 c
• salt
• scallions
  4 unit
• sesame oil
  2 tbsp
• shredded carrots
  8 oz
• shredded red cabbage
  8 oz
• soy sauce
  4 tbsp
• sugar
  2 tsp
• vegetable oil
  2 tbsp
• white wine vinegar
  3.333 tbsp

🍳 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: 4 clove, ginger: 2 thumb, soy sauce: 4 tbsp, duck breasts: 24 oz
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 (4 tsp for 4 servings; we sent more).

   Persian cucumber: 2 unit, scallions: 4 unit, hoisin sauce: 1/2 c, white wine vinegar: 3.333 tbsp
3. 

   3

   In a large bowl , combine sesame oil , remaining vinegar, and 1 tsp sugar (2 tsp for 4 servings). Add shredded red cabbage and shredded carrots ; toss to coat. Season with salt and black pepper .

   sesame oil: 2 tbsp, sugar: 2 tsp, shredded red cabbage: 8 oz, shredded carrots: 8 oz, salt, black pepper
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 minute . Add jasmine rice , water, and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 18 minutes . Turn off heat; keep covered until ready to serve.

   vegetable oil: 2 tbsp, jasmine rice: 1 c
5. 

   5

   Reserving marinade, remove duck from bowl and pat dry with paper towels. (TIP: 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, ⏱️ 20 minutes . Flip duck and cook to desired doneness, ⏱️ 5 minutes more. Pour in marinade and bring to a boil. Let bubble until thickened, ⏱️ 1 minute . 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. TIP: Alternatively, serve everything on a large platter so that everyone can assemble their own wraps.

   flour tortillas: 12 unit