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Quick Peking Duck

already cooked this dish.
  • Total: 47min
    Preparation: 7min
    Cooking: 20min
    Wait: 20min
  • Portions: 4.00
  • Difficulty: Easy


  • Bowl
  • Pan
  • Knife
  • Spoon
  • Bowl

Nutritional information 530kcal = 2,219kj /per portion

  • 530.35 Energy
  • 32.05 Grams Protein
  • 62.22 Grams Carbohydrates
  • 1463.71 Milligrams Sodium
  • 16.78 Grams Fats


  • 1 Pound Boneless Duck Breast Fillets
  • 1 Pack MAGGI® Season-Up Ginger Powdered Seasoning (10g)
  • 2 Teaspoons Sesame Oil
  • 1/3 Cup Hoisin Sauce
  • 1/2 Teaspoon Orange Zest
  • 2 Tablespoons ORCHARD® 100% Orange Juice 1L Carton
  • 2 Teaspoons Thai Sweet Chili Sauce
  • 8 Units Flour Tortillas
  • 1 Unit Cucumber (medium, peeled, seeded and julienned)
  • 2 Stalks Chive (cut into thin strips)
  • 2 Teaspoons Sesame Seeds


    1. In a medium bowl place duck and Season Up Ginger and incorporate well. Leave to marinate for 20 minutes.

    2. Heat oil in a large nonstick skillet over medium high heat. Add duck to pan cook 2 minutes on each side.

    3. Reduce heat to medium; cover and cook for an additional 5 minutes on each side or until done. Cut duck breast diagonally across grain into thin slices

    4. Combine hoisin sauce, orange zest, Orange Juice and chili sauce.

    5. Heat tortillas according to package direction. Spread about 2 tablespoons hoisin mixture down center of each tortilla. Top each tortilla with 1/8 of duck, 2 cucumber strips, 1/8 of chive and 1/4 teaspoon of sesame seeds. Roll up each tortilla and serve.

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