Peking duck breast in wheat cake

Name: Peking duck breast in wheat cake
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Duck breasts (350 g each); 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Peking duck sauce (Bamboo Garden Peking Duck Sauce, 1 bottle 150 ml); 400 g Spring onions; 4 TABLESPOONS Soy sauce; 1-2 TABLESPOONS liquid honey; 4 Chive straws; 4 (à 45 g) Wheat tortillas; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Duck breasts (350 g each)
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Peking duck sauce (Bamboo Garden Peking Duck Sauce, 1 bottle 150 ml)
400 g Spring onions
4 TABLESPOONS Soy sauce
1-2 TABLESPOONS liquid honey
4 Chive straws
4 (à 45 g) Wheat tortillas
baking paper

Directions

1
Wash duck breasts, dab dry and cut skin side crosswise. Heat oil in a pan. First fry the duck breasts on the skin side, then turn them over and fry them on the underside.
2
Remove the duck breasts from the pan and put the cooking fat aside. Season meat with salt and pepper, place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
3
5 minutes before the end of the baking time, spread with 2 tablespoons of Peking duck sauce. In the meantime clean, wash and cut spring onions into rings. Mix 3 tablespoons of Peking duck sauce, soy sauce and honey.
4
Fry the spring onions in the frying fat for 2 minutes while turning. Deglaze with Peking duck sauce mixture. Wash chives and shake dry. Heat tortillas at full power (600 W) for 20 seconds in the microwave.
5
Take the duck breasts out of the oven, cut them open and fill them with the spring onions into the tortillas, tie them up with chives.