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Categories:
dark sesame oil hoisin sauce orange rind orange juice sriracha flour tortillas cucumber green onion sesame seeds
Viewed: 38 - Published at: 2 years agoIngredients
- 2 teaspoons dark sesame oil
- 2 (8-ounce) packages boneless duck breast halves, thawed and skinned
- 1/3 cup hoisin sauce
- 1/2 teaspoon grated orange rind
- 2 tablespoons orange juice
- 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
- 4 (6-inch) flour tortillas
- 1/2 cucumber, peeled, halved lengthwise, seeded, and cut lengthwise into 8 strips
- 2 green onion tops, cut into thin strips
- 2 teaspoons sesame seeds
Method
- 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 Sriracha. Heat tortillas according to package directions. Spread about 2 tablespoons hoisin mixture down center of each tortilla. Top each tortilla with 1/4 of duck, 2 cucumber strips, 1/4 of onions, and 1/2 teaspoon sesame seeds; roll up.
