Peking Duck Pancake Wraps

Ingredients

• 1 large (about 1.2 lb) duck breast, skin-on
• 3 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 4 large flour tortillas or scallion pancakes
• 1 medium cucumber
• 3 whole scallions

Instructions

1. 1

   Pat the duck breast completely dry with paper towels, rubbing the skin side firmly until no moisture remains; this ensures crispy skin.

2. 2

   Using a sharp knife, score the duck skin in a crosshatch pattern by making shallow cuts 1/4 inch apart, cutting only through the fat layer, not into the meat.

3. 3

   Sprinkle salt and pepper evenly over both sides of the duck breast.

4. 4

   Place the cucumber on a cutting board and slice lengthwise into thin sticks, about 1/8 inch thick and 3 inches long, like matchsticks.

5. 5

   Lay each scallion on the cutting board and cut crosswise into 2-inch lengths, separating white and light-green parts from dark-green tops.

6. 6

   In a small bowl, stir together the hoisin sauce and soy sauce until uniform.

7. 7

   Place the duck breast skin-side down in a cold 12-inch skillet, then turn the heat to medium-high and cook for 8–10 minutes until the skin is deep golden brown and crispy, and fat has rendered into the pan.

8. 8

   Flip the duck breast over and cook flesh-side down for 3–4 minutes until the meat is cooked through but still slightly pink in the center, about 130°F on an instant-read thermometer.

9. 9

   Transfer the duck to a cutting board and let it rest for 3 minutes, then slice against the grain into 1/4-inch-thick strips, holding your knife at a slight angle.

10. 10

    Warm the tortillas in the same skillet over medium heat for 20 seconds per side until soft and pliable, then transfer to a plate.

11. 11

    Lay a tortilla flat on a clean surface and brush a thin layer of the hoisin-soy mixture across the center.

12. 12

    Arrange a few duck slices in the center, then top with cucumber sticks and a few scallion pieces.

13. 13

    Roll the tortilla tightly from the bottom, tucking in the sides as you go, and place seam-side down on a serving plate; repeat with remaining tortillas and fillings.

Tools you’ll need

• 12-inch skillet
• paper towels
• sharp knife
• cutting board
• small bowl
• instant-read thermometer

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