This is my homage to the Peking duck. It's a total shortcut and a long distance from the real McCoy but it's still pretty damn good!
2 duck breasts
1 t sea salt
1 t fresh ground black pepper
¼ t garlic powder
¼ five spice powder
A bunch of cilantro
(6) 1 ½” long green onions (white parts)
Green onion pancakes (follow my easy recipe)
· Make diagonal cuts on duck skin without piercing the meat.
· Mix all the dry seasoning in a small bowl and rub generously on both sides of duck breasts.
· Cut the 1 ½” long green onion stem in half lengthwise and then julienne. Set aside for garnish.
· Place the duck breasts skin down in a cold pan on low to medium heat
· Let the skin brown and the fat render, about 8- 10 minutes depending on size.
· Flip breasts over, drain the fat, and finish cooking them in a preheated 400 degree oven until
desired doneness (130-135 degrees for mid rare).
· Take the pan out of the oven and let the duck breasts rest for 5 minutes.
· Assemble tacos by lining the pancakes on a plate; spread a teaspoon of hoisin sauce on top, then 3 thin slices of duck along with the green onion and cilantro as garnish.
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