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Peking Style Duck Wraps
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Peking Style Duck Wraps

Peking Style Duck Wraps

with Cucumber Relish and Fried Rice

Based on the 2nd course of the iconic Peking Duck feast, these wraps aim to showcase the delicacy of Chinese cuisine. Crispy-skinned spiced duck gets wrapped in tortillas with sweet hoisin sauce and sweet and spicy cucumber relish. Served with fried rice, this dish could soon take over weekly Taco Night!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

550 g

Duck Breast

6 unit

Flour Tortillas

(Contains Gluten)

120 mL

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

132 g

Mini Cucumber

2 unit


1 unit


14 g


113 g


¾ cup

Jasmine Rice

56 g

Red Onion

Not included in your delivery

1 tbsp


¾ tsp


½ tsp


½ tbsp



Nutrition Values

Calories1180 kcal
Fat35 g
Saturated Fat9 g
Carbohydrate150 g
Sugar32 g
Dietary Fiber8 g
Protein64 g
Cholesterol290 mg
Sodium2040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Parchment Paper
Silicone Brush
Aluminum Foil
Medium Bowl


Cook rice

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Bring 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

Prep and cook duck

While rice cooks, pat duck dry with paper towels. Using a sharp knife, score the skin-side of duck in a criss-cross pattern. Season with salt and pepper. Add duck, skin-side down, to a cold, large non-stick pan. Heat the pan over medium heat and sear until the skin is crispy, 10-12 min. When duck is finished searing, transfer to a foil-lined baking sheet, skin side down. Brush half the hoisin sauce over top. Roast in the middle of the oven, until duck is cooked through, 8-13 min.**

Make relish

While duck cooks, roughly chop cilantro. Zest, then juice lime. Peel, then finely chop half the onion (whole for 4 ppl). Cut cucumber into 1/4-inch pieces. Finely chop jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!) Mix half the cilantro, lime zest, lime juice, onions, cucumbers and jalapeños with 1/2 tbsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a medium bowl. Season with salt and pepper.

Warm tortillas

Wrap tortillas in foil and place in the oven to warm for 4-5 min. (NOTE: You can skip this step if you don't want to warm the tortillas!)

Make fried rice

Fluff rice with a fork. Heat the same pan (from step 2) over medium-high. When hot, add mirepoix. Cook, stirring frequently, until mirepoix is tender-crisp, 1-2 min. Add rice, stirring frequently, until any liquid is absorbed and rice begins to brown, 2-3 min. Season with salt and pepper.

Finish and serve.

Thinly slice duck. Divide tortillas and fried rice between plates. Top tortillas with sliced duck, cucumber relish, remaining hoisin sauce and remaining cilantro.

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