Hoisin Duck Wraps with Smashed Cucumber Salad
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Hoisin Duck Wraps

with Smashed Cucumber Salad

35 MIN
+$7.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH

Pulling inspiration from the flavors of classic Chinese Peking duck, this dish features warm tortillas (for a bit of ease) filled with glazed duck confit and traditional fixings like sweet hoisin sauce and julienned scallions. You’ll serve it alongside another Chinese staple—smashed cucumber salad—which lends refreshing crunch and a kick of heat from chili crisp.

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  • Nutrition
    PER SERVING
  • Calories
    1240 Cals (est.)
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fresh
ingredients
Hoisin Duck Wraps with Smashed Cucumber Salad
Title
  • 16 oz Cooked Duck Leg Confit
  • 8 Flour Tortillas
  • 2 Persian Cucumbers
  • 6 oz Carrots
  • 2 Scallions
  • 1 Lime
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Soy Sauce
  • 2 tsps Honey
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 4 tsps Chili Crisp Seasoning
  • 1 Tbsp Sesame Oil
  • 3 Tbsps Savory Black Bean-Chile Sauce
  • 3 Tbsps Roasted Peanuts
  • 1 tsp Black & White Sesame Seeds

Hoisin Duck Wraps

Prepare the ingredients
1 Prepare the ingredients

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Pat the duck dry with paper towels. Pull the meat off the bones, tearing into bite-sized pieces. Cut the scallions into 2-inch pieces, then thinly slice lengthwise. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the mirin; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Lay the cucumbers flat on a cutting board; smash with the back of a wooden spoon to break into uneven pieces, then cut crosswise into 1-inch pieces. Halve the lime; squeeze the juice into a medium bowl. Add the smashed cucumbers, sesame oil, and up to half the chili crisp, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine. In a separate bowl, whisk together the honey and soy sauce. In a separate bowl, combine the hoisin sauce and black bean-chile sauce.  

2 Glaze the duck
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pulled duck in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the honey-soy sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the duck is coated and heated through. Turn off the heat.
Glaze the duck
Warm the tortillas & serve your dish
3 Warm the tortillas & serve your dish

If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Serve the warmed tortillas, glazed duck, sliced scallions, marinated carrots, hoisin-black bean sauce, and sesame seeds separately; assemble as desired. Serve the smashed cucumbers on the side. Garnish the cucumbers with the peanuts and as much of the remaining chili crisp as you’d like. Enjoy!

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