{"id":1540,"date":"2015-02-12T14:29:13","date_gmt":"2015-02-12T21:29:13","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1540"},"modified":"2016-01-24T04:26:03","modified_gmt":"2016-01-24T11:26:03","slug":"20-minute-peking-duck","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/20-minute-peking-duck.html","title":{"rendered":"20-Minute Peking Duck"},"content":{"rendered":"<p><em>Your Chinese grandmother will be rolling over in her grave, but this does taste pretty authentic.<\/em><\/p>\n<p><strong> Duck Ingredients:<\/strong><\/p>\n<ul>\n<li>2 Tbs dark sesame oil<\/li>\n<li>3 \u00bd -4# boneless duck breast halves<\/li>\n<li>10 thin flour tortillas (10\u201d) cut in half<\/li>\n<li>2 cucumbers pealed, halved lengthwise, seeded, and cut lengthwise\u00a0into 20 strips<\/li>\n<li>5 green onion tops, cut into thin strips<\/li>\n<li>2 Tbs sesame seeds<\/li>\n<\/ul>\n<p><strong> Hoisin Sauce Sauce Ingredients:<\/strong><\/p>\n<ul>\n<li>1 hoisin<\/li>\n<li>2 tsp grated orange rind<\/li>\n<li>1\/3 c orange juice<\/li>\n<li>1 Tbs Sriracha (hot chile sauce, such as Huy Fong)<\/li>\n<\/ul>\n<p><strong> Hoisin Sauce Directions:<\/strong><\/p>\n<p>Combine hoisin, orange rind, orange juice, and Sriracha.<\/p>\n<p><strong> Directions:<\/strong><\/p>\n<ol>\n<li>Score duck breast skin 3 &#8211; 4 times.<\/li>\n<li>Heat oil in a large nonstick skillet over medium-high heat.<\/li>\n<li>Add duck to pan, skin side down;<\/li>\n<li>Brush flesh side with hoisin sauce mixture.<\/li>\n<li>Cook 2 minutes.<\/li>\n<li>Turn and brush skin side with sauce.<\/li>\n<li>Cook 2 minutes more.<\/li>\n<li>Reduce heat to medium; cover and cook an additional 3 minutes on each side o\u00a0until done.<\/li>\n<li>Cut duck diagonally across grain into thin slices.<\/li>\n<li>Heat tortillas according to package directions.<\/li>\n<li>Spread about 1 tablespoon hoisin mixture down center of each tortilla half.<\/li>\n<li>Divide duck, cucumber, onions, and sesame seeds between the 20 tortilla halfs<\/li>\n<li>Roll up and serve 2 on each plate<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong> 10<\/p>\n<p><strong> Source:<\/strong> Cooking Light September 2004<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Your Chinese grandmother will be rolling over in her grave, but this does taste pretty authentic. Duck Ingredients: 2 Tbs dark sesame oil 3 \u00bd -4# boneless duck breast halves 10 thin flour tortillas (10\u201d) cut in half 2 cucumbers pealed, halved lengthwise, seeded, and cut lengthwise\u00a0into 20 strips 5 green onion tops, cut into &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/20-minute-peking-duck.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;20-Minute Peking Duck&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[5,31],"tags":[82],"class_list":["post-1540","post","type-post","status-publish","format-standard","hentry","category-entree-chicken","category-ethnic-chinese","tag-vpwl-jan-2014"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1540","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1540"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1540\/revisions"}],"predecessor-version":[{"id":2347,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1540\/revisions\/2347"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}