- 1 whole boneless duck breast (about 1-1/2 pounds)
- 1/4 cup honey
- 1/4 cup rice vinegar
- 3/4 cup orange juice
- 1 tablespoon soy sauce
- 8 flour tortillas
- 2/3 cup hoisin sauce
- 4 green onions, thinly sliced
- 2 cups shredded cabbage or lettuce
- Using a sharp knife, cut several slashes through the skin and fat layer of the duck breast (do not cut into the meat below).
- Mix the honey, vinegar, orange juice, and soy sauce in a large ziplock bag.
- Add the duck to the bag, seal, and turn several times to coat.
- Place in a cooler and marinate for at least 1 hour and up to 8 hours.
- Grill the duck over medium-high heat, skin side down, for about 8 minutes. (See below for roasting instructions).
- Turnover and cook for another 8 minutes or until browned, crisp, and cooked to desired doneness (if using chicken instead of duck, be sure to cook through).
- Remove from the heat, cover loosely with foil, and let rest for about 5 minutes. Meanwhile, warm the tortillas on the grill.
- Slice the duck thinly across the grain (remove the skin and fat layer, if desired).
- Serve the sliced duck breast with the warm tortillas, hoisin sauce, green onion, and cabbage or lettuce.
- Let people make their own burrito-style roll by spreading some of the hoisin sauce down the middle of a tortilla, topping with several slices of duck breast, green onion, and cabbage or lettuce, and rolling up the tortilla.
Make It at Home: Roasting Duck
- Prepare the marinade, and score and marinate the duck breast as directed.
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the duck from the marinade, reserving the marinade.
- On the stove top, in an oven-safe skillet over medium-high heat, sear the breast, skin side down, for 4 to 5 minutes, until browned.
- Turnover and sear the other side for 4 to 5 minutes, until browned.
- Pour the reserved marinade over the duck breast, place the skillet in the oven, and roast, basting frequently, for about 20 minutes more, until cooked through.
- Proceed with the recipe as directed.
More from Campfire Cuisine:
Excerpted from Campfire Cuisine by Robin Donovan© 2006 Quirk Books.
Campfire Cuisine (Quirk Books, 2006) by Robin Donovan is a guide to cooking delicious meals while camping.Food does not have to be elaborate to be delicious. Outdoor cooking is good food simply prepared to taste delicious. There is something special about a meal prepared and consumed in the fresh air, under the twinkling stars, away from all the bustle of a busy life and these recipes can do that!
Cucumber Salad and a bottle of pinot noir are all you need to make this a meal. Substitute chicken breasts for the duck, if desired.