Writer’s block still has me in it’s grip, which means there’s plenty of time to experiment in the kitchen.
Duck is one of my favorite meats. It’s tender and delicious. I’ll panfry it, rotisserie it, chop it up for stir fry, coat it in almond flour…I’ve yet to find bad way to cook it. Shredded duck meat in butternut squash soup? Check. Confit? Check. (Note: I haven’t made duck confit, but I’ve had it out…totally fabulous.) Peking Duck? I haven’t had it in a few years, but I thought it was delicious.
I also have a severe weakness for tortillas. I’m not a big fan of eggs, but put them in a tortilla and I’m ready for a breakfast burrito.
When I saw this video on Buzzfeed for a Peking Duck inspired burrito yesterday, I knew I had to make it. I made a few substitutions here and there, and I wasn’t sure the duck would be filling enough on it’s own, so I made my quinoa version of “fried rice” to go with it. We ended up with way too much food, but at least there’s left overs for lunch tomorrow.
Here’s my adjusted recipe for the Peking Duck inspired burritos. It was easy and delicious and way too much food for two, but perfect for dinner and a lunch!
- 1.5 pounds of duck breast meat (breast off-cuts work great and are affordable if you can find them)
- cucumber (a few slices)
- soy sauce
- Mirin (sweet Japanese rice wine)
- garlic (6 cloves)
- olive oil
- sesame oil
- Hoisin sauce
- Flour tortillas
I marinated the duck breasts with a splash of soy sauce, Mirin, and a heaping tablespoon of minced garlic, and I let the breasts sit while I cooked my quinoa and veggies.
I poured a splash of sesame oil and olive oil into a frying pan on medium high heat and put the meat in the bottom of the pan for a few minutes before turning it over and cooking the other side.
While the duck cooked, I sliced scallions and cucumber into thin strips. I’m not a huge fan of cucumber and next time, I would probably just trade it for extra scallions, though as I mentioned before, that might be because I’d put scallions in absolutely anything.
I heated up the tortillas in the microwave for about 15 seconds, and my duck burritos were ready (some assembly required).
For my quinoa stir fry, I cooked more or less the same vegetables as I did earlier this week, except I substituted ginger for the bell peppers tonight. When the duck was done, I threw the quinoa and veggies into the pan where the duck had been cooking and scraped the browned bits from the bottom of the pan.
Once we got to the table, we assembled our “burritos.”
- Slice pieces of duck into manageable bites.
- Spread a little Hoisin sauce over the warm tortilla.
- Put a little scallion and cucumber on either side of your meat.
- Roll up and enjoy!
The original recipe called for rice in the burrito, but I’m not the world’s biggest fan of rice (and it comes out terribly when I cook it). I ended up with fairly small flour tortillas at the store, so it worked out perfect to put my quinoa and veggies on the side.
This dish is definitely going to be repeated. Happy Friday!