Barbecued Peking Duck Wraps Recipe

• 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.

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• Bananas Foster French Toast Recipe
• Savory Cheese S’mores Recipe
• Coconut Curry Sauce Recipe