Family-Style Peking Duck Wraps
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Family-Style Peking Duck Wraps

Family-Style Peking Duck Wraps

with Sesame Slaw and Ginger Rice

Peking duck is iconic. If you’ve ever tried it, you know it’s a celebration-worthy delicacy. But a whole duck, hung dry overnight, and roasted in a wood oven? Yeah, not so weeknight-friendly! Our chefs took it upon themselves to do the impossible: make a Peking duck-inspired meal that’s ready in under an hour. This meal is every bit as ceremonious as the original (DIY duck wrap bar! Move over, taco night), but with a few simple swaps. We’re talking juicy, crispy-skinned duck, sweet-and-salty hoisin, scallions, cucumbers, and crunchy sesame slaw all piled into warm tortilla wraps. Mix, match, and combine to your heart’s desire. There’s also a side of fluffy ginger rice to round it all out. You’re about to be one lucky duck.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes
Prep Time


serving amount

2 clove


1 thumb


2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

12 ounce

Duck Breasts

1 unit

Persian Cucumber

2 unit


4 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

5 teaspoon

White Wine Vinegar

1 tablespoon

Sesame Oil

4 ounce

Shredded Red Cabbage

4 ounce

Shredded Carrots

½ cup

Jasmine Rice

6 unit

Flour Tortillas

(Contains Soy, Wheat)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 teaspoon





Nutrition Values

/ per serving
Energy (kJ)4351 kJ
Calories1040 kcal
Fat43 g
Saturated Fat12 g
Carbohydrate109 g
Sugar29 g
Dietary Fiber5 g
Protein38 g
Cholesterol180 mg
Sodium2290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Small Bowl
Small pot
Medium Pan
Paper Towel


Marinate Duck

Wash and dry all produce. Mince or grate garlic. Peel and mince or grate ginger. In a large bowl, combine soy sauce, garlic, and half the ginger. Add duck and turn to coat. Set aside to marinate.


While duck marinates, trim ends from cucumber, then slice lengthwise into ¼-inch-thick sticks. Trim and halve scallions lengthwise, then cut crosswise into 2-inch pieces. In a small bowl, combine hoisin and 2 tsp vinegar (4 tsp for 4 servings; we sent more).

Make Slaw

In a large bowl, combine sesame oil, remaining vinegar, and 1 tsp sugar (2 tsp for 4 servings). Add cabbage and carrots; toss to coat. Season with salt and pepper.

Cook Rice

Heat a drizzle of oil in a small pot over medium-high heat. Add remaining ginger and cook, stirring, until fragrant, about 1 minute. Add rice, ¾ cup water (1½ cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Turn off heat; keep covered until ready to serve.

Cook Duck

Reserving marinade, remove duck from bowl and pat dry with paper towels. (TIP: Make sure to wipe off any large pieces of garlic and ginger.) Place skin sides down in a medium, preferably nonstick, pan. Cook over medium heat, pouring off fat as it renders, until skin is crisp, 15-20 minutes. Flip duck and cook to desired doneness, about 5 minutes more. Pour in marinade and bring to a boil. Let bubble until thickened, about 1 minute. Turn to coat duck in glaze, then transfer to a cutting board to rest for 5 minutes.

Finish and Serve

Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Fluff rice with a fork and season with salt and pepper. Thinly slice duck. Spread tortillas with hoisin mixture and top with cucumber, scallions, duck, and slaw. Serve rice on the side. TIP: Alternatively, serve everything on a large platter so that everyone can assemble their own wraps.

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