Peking Duck Pancake Wraps

Step 1

Pat the duck breast completely dry with paper towels, rubbing the skin side firmly until no moisture remains; this ensures crispy skin.

Step 2

Using a sharp knife, score the duck skin in a crosshatch pattern by making shallow cuts 1/4 inch apart, cutting only through the fat layer, not into the meat.

Step 3

Sprinkle salt and pepper evenly over both sides of the duck breast.

Step 4

Place the cucumber on a cutting board and slice lengthwise into thin sticks, about 1/8 inch thick and 3 inches long, like matchsticks.

Step 5

Lay each scallion on the cutting board and cut crosswise into 2-inch lengths, separating white and light-green parts from dark-green tops.

Step 6

In a small bowl, stir together the hoisin sauce and soy sauce until uniform.

Step 7

Place the duck breast skin-side down in a cold 12-inch skillet, then turn the heat to medium-high and cook for 8–10 minutes until the skin is deep golden brown and crispy, and fat has rendered into the pan.

Step 8

Flip the duck breast over and cook flesh-side down for 3–4 minutes until the meat is cooked through but still slightly pink in the center, about 130°F on an instant-read thermometer.

Step 9

Transfer the duck to a cutting board and let it rest for 3 minutes, then slice against the grain into 1/4-inch-thick strips, holding your knife at a slight angle.

Step 10

Warm the tortillas in the same skillet over medium heat for 20 seconds per side until soft and pliable, then transfer to a plate.

Step 11

Lay a tortilla flat on a clean surface and brush a thin layer of the hoisin-soy mixture across the center.

Step 12

Arrange a few duck slices in the center, then top with cucumber sticks and a few scallion pieces.

Step 13

Roll the tortilla tightly from the bottom, tucking in the sides as you go, and place seam-side down on a serving plate; repeat with remaining tortillas and fillings.