RECIPE FOR DUCK BURRITOS
This delightful Asian-inspired appetizer is from our Finger Food from the BBQ and Grill cookbook, and it is a favorite of mine. We had such a good time with the handmade Peking Duck that this simplified version almost leaped off the page (and into our mouths!) Perfect for putting people’s bellies in the mood for a delicious dinner. Furthermore, they are conveniently transportable, allowing the party to continue without interruption.
- TIME FOR PREP —80MIN
- COOKING: 45 MIN
- YIELD —4
- DIFFICULTY —-Medium
THE RECIPE FOR DUCK BURRITOS
INGREDIENTS
- 4 breasts of duck
- 4 wash and cut the bak choi into quarters
- 4 green onions, thinly cut (in strips).
- 1 cuke, thinly cut into thin pieces
- 8 tortillas
- 1 cup of brewed coffee
- Sushi rice that has been cooked
- Cup size: 14% of the total
- sauce with hoisin
- tablespoons of adobo sauce
- chili sauce (also known as sriracha).
- Marinade
- 2 crushed garlic cloves (chopped finely)
- 1-tablespoon dill
- olive oil derived from sesame
- Cup size: 14% of the total
- condimento de soja
- 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon
- powdered five-spice
- squeezed out of a citrus fruit
- depending on your own preference
DIRECTIONS
Peel and chop the garlic for the marinade, then combine it with the other marinade ingredients and coat the breasts. Prepare the marinade for at least one hour and up to eight hours.
Preheat your grill to 300 degrees Fahrenheit before you begin cooking.
Duck breasts should be cooked for 10 to 15 minutes over direct heat with the skin side down on a grill or grill pan. Cook for a further 10 minutes after flipping the duck.
Cook for another 5 minutes after flipping the duck over, skin side down. Toss in the halved bak choi on the grill over direct fire for a few minutes to sear a little.
Remove the duck and bak choi from the grill and let the duck to rest for 10 minutes before slicing the duck breasts.
Cucumber and green onion should be cut into thin strips before serving. In a separate bowl, whisk together the hoisin and sriracha sauces. Make a line of rice on a tortilla, then add cucumber slices to both sides of the tortilla before adding the duck slices.
Green onion and a liberal quantity of the hoisin mixture should be placed on top of each serving. Let the good times roll!
However, despite their small size, these Duck Burritos are a powerhouse of taste. You may describe them as sweet and spicy, flavorful and salty all at the same time! All of the above is available to them!
A little caramelization occurs on the exterior of the duck, enhancing the already robust taste. When you host your next backyard BBQ, give them a go; you won’t be disappointed. Just because the recipe provided inspiration, what have you made?
