NUTRITION

SERVINGS

INGREDIENTS

6.5 oz duck breast

2 whole mandarin pancakes

1 tbsp hoisin sauce

0.5 cup cucumber

2 stalks scallions

0.25 tsp five spice powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Score the duck skin in a crosshatch pattern using a sharp knife, being careful not to cut into the meat.

• 2

  Season both sides of the duck breast evenly with five spice powder, sea salt, and black pepper.

• 3

  Place the duck breast skin-side down in a cold skillet, then turn the heat to medium-low to slowly render the fat for 10 to 12 minutes.

• 4

  Increase the heat to medium, flip the duck breast, and cook for another 3 to 4 minutes until the internal temperature reaches 135°F for medium-rare.

• 5

  Remove the duck from the pan and let it rest on a cutting board for 10 minutes before slicing into thin strips.

• 6

  While the duck rests, julienne the cucumber and scallions into thin matchsticks.

• 7

  Warm the mandarin pancakes in a steamer basket or microwave for 30 seconds until soft and pliable.

• 8

  Spread a thin layer of hoisin sauce on each pancake, top with the sliced duck and vegetables, then fold and serve immediately.