Quack Wrap Recipe

Prepare marinade

In a shallow bowl or resealable bag combine soy sauce, 2 tbs hoisin (reserve extra), rice wine, honey, grated ginger, minced garlic, five-spice powder and 1/2 tsp black pepper. Whisk to combine.

Marinate duck

Score the skin of each duck breast in a crosshatch pattern, without cutting into the meat. Place duck breasts skin-side down into the marinade, turning to coat. Marinate for at least 30 minutes at room temperature or up to 4 hours refrigerated.

Cook duck

Preheat oven to 375°F (190°C). Remove duck from marinade (reserve the marinade). Pat skin and meat lightly with paper towel and season flesh side with 1/2 tsp salt. Heat a heavy skillet (preferably cast iron) over medium-high heat and add the duck breasts skin-side down (no oil; duck will render fat). Cook 6–8 minutes until skin is deep golden and crisp, drain off excess fat as needed. Flip and sear the meat side 1–2 minutes. Transfer skillet to oven and roast 6–8 minutes for medium-rare (internal ~135°F / 57°C) or longer to desired doneness. Rest duck 8–10 minutes, then slice thinly across the grain.

Reduce reserved marinade (optional)

While duck rests, pour reserved marinade into a small saucepan and bring to a boil for 2 minutes to kill bacteria, then simmer 3–4 minutes to slightly reduce and thicken. Use sparingly as an extra glaze.

Julienne the carrot into thin matchsticks. Cut the cucumber lengthwise, scrape out seeds if watery, then slice into thin batons. Thinly slice the red cabbage. Trim and slice scallions on the diagonal into 1–2 inch pieces. Rinse and roughly chop cilantro leaves.

If using pickled jalapeños, drain them and chop finely. Toss carrot, cucumber, and cabbage together in a bowl with a pinch of salt and 1/2 tbs of lime juice to brighten. Keep scallions and cilantro separate for assembly.

Make the spicy mayo: whisk together mayonnaise, 1 tsp Sriracha (adjust to heat preference), and 1 tsp lime juice until smooth. Taste and adjust seasoning. Place the extra 3 tbs hoisin in a small bowl for spreading or drizzle.

Warm the tortillas: heat a skillet over medium, brush lightly with 1 tbs vegetable oil (or use a dry pan), and warm each tortilla 20–30 seconds per side until pliable and lightly browned. Keep warm wrapped in a clean towel.

Assemble the Quack Wrap: lay a warmed tortilla flat. Spread about 3/4 tbs hoisin across the center, then drizzle 1 tbs spicy mayo. Layer 3–4 slices of the rested duck breast, then a handful of the carrot/cucumber/cabbage slaw, a few scallion pieces, and some cilantro leaves. If using, add pickled jalapeños sparingly. Finish with a light sprinkle of black pepper.

Roll and serve: fold the bottom edge up over the filling, tuck in the sides and roll tightly. Cut in half on the bias if desired. Serve immediately with any remaining hoisin and spicy mayo for dipping. Estimated servings: 4 wraps.