Peking Duck Taco Boats Recipe
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Category: |
Category: |
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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
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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. |
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Number Of
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Number Of
Servings:12 boats |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
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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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