Beijing style crispy duck breast

Name: Beijing style crispy duck breast
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Duck breast fillets (300 g each); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Federation Spring onions; 4 TABLESPOONS Soy sauce; 1-2 TEASPOONS liquid honey; 2 TABLESPOONS Peking Duck Sauce; 7-10 Tbsp (from Bamboo Garden; substitute Asian sauce); 4 Wheat tortillas; 7-10 Tbsp Chive straws

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Duck breast fillets (300 g each)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Federation Spring onions
4 TABLESPOONS Soy sauce
1-2 TEASPOONS liquid honey
2 TABLESPOONS Peking Duck Sauce
7-10 Tbsp (from Bamboo Garden; substitute Asian sauce)
4 Wheat tortillas
7-10 Tbsp Chive straws

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Wash meat, dab dry, cut skin diamond-shaped. Fry in hot oil on the skin side for 15 minutes, the other side for 1 minute, season
2
Place in a mould with the skin facing upwards. Bake in the oven for about 20 minutes. Clean, wash and chop the spring onions. Brown in the frying fat. Stir in soy sauce and honey, bring to the boil
3
Spread the duck fillets with the Peking sauce several times after about 15 minutes. Fry the tortillas in a pan without fat for approx. 1/2 minute per side
4
Cut open the duck fillets. Wrap the spring onions loosely in the tortillas. Wash the chives and tie them around the tortillas