Your Chinese grandmother will be rolling over in her grave, but this does taste pretty authentic.

Duck Ingredients:

• 2 Tbs dark sesame oil
• 3 ½ -4# boneless duck breast halves
• 10 thin flour tortillas (10”) cut in half
• 2 cucumbers pealed, halved lengthwise, seeded, and cut lengthwise into 20 strips
• 5 green onion tops, cut into thin strips
• 2 Tbs sesame seeds

Hoisin Sauce Sauce Ingredients:

• 1 hoisin
• 2 tsp grated orange rind
• 1/3 c orange juice
• 1 Tbs Sriracha (hot chile sauce, such as Huy Fong)

Hoisin Sauce Directions:

Combine hoisin, orange rind, orange juice, and Sriracha.

Directions:

1. Score duck breast skin 3 – 4 times.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add duck to pan, skin side down;
4. Brush flesh side with hoisin sauce mixture.
5. Cook 2 minutes.
6. Turn and brush skin side with sauce.
7. Cook 2 minutes more.
8. Reduce heat to medium; cover and cook an additional 3 minutes on each side o until done.
9. Cut duck diagonally across grain into thin slices.
10. Heat tortillas according to package directions.
11. Spread about 1 tablespoon hoisin mixture down center of each tortilla half.
12. Divide duck, cucumber, onions, and sesame seeds between the 20 tortilla halfs
13. Roll up and serve 2 on each plate

Serves: 10

Source: Cooking Light September 2004