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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peking Duck Taco Boats Recipe

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This recipe for Peking Duck Taco Boats is from Cooking with Daddy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb duck breast
Salt, pepper, five-spice powder
Hoisin sauce
Sesame Oil
12 mini taco boats (bowls)
Green onions chopped
Julienne cucumber strips
White rice

Directions:
Directions:
Preheat the oven to 400º. Pat dry the duck breasts with a paper towel. Score the duck skin with a sharp knife, making sure to not cut into the flesh. Season the duck breasts on both sides with salt, pepper and five-spice powder. Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat. Flip the breasts over and sear the other side for 2 minutes. Flip to the skin side down, and transfer the skillet to the oven. Roast for 4 minutes for medium-rare, or 6 minutes for medium. Rest the duck, skin-side up for 10 minutes. Do not discard the fat in the pan but save for later use. Slice the duck in 1/4" pieces including some fat and skin with each slice. Warm the taco boats in the microwave. Spoon some Hoisin sauce and a couple of drops of sesame oil in each boat. Place a slice or two of duck on the sauce. Add a pinch more five-spice. Garnish with the cucumber and green onions. Add some rice if you like.

Number Of Servings:
Number Of Servings:
12 boats
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
The grandkids love mini taco boats. They fill the boats with taco meat and cheese, pizza sauce and cheese, tater tots and cheese, anything with cheese.

My first authentic try at Peking Duck had me drying out a whole duck suspended from the dining room chandelier with a fan trained on it before roasting. It turned out great but Cathy nixed any further attempts utilizing this method. Try this. If you can't bear using the taco boats go to an Asian market for Chinese pancakes.

 

 

 

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