Ingredients
Marinade:
1 Tbl Soy sauce
1 Tbl Rice vinegar
1 tsp Asian sesame oil
1 tsp Minced garlic
1 tsp Fresh grated ginger
2 ea Boneless, skinless duck breasts
Slaw:
2 Cup Chopped Napa cabbage
1/2 C Shredded carrot
1/2 C Shredded golden delicious apple
1/4 C Coarsely chopped cilantro
1 Tbl Asian sesame oil
1 Tbl Hoisin sauce
1 tsp Rice vinegar
1/2 tsp Ground black pepper
1 Tbl Sesame seeds
Dipping sauce:
1/4 Cup Hoisin sauce
1 Tbl Soy sauce
1 Tbl Rice vinegar
1/4 tsp Hot mustard powder
4 ea Six inch tortillas
Cilantro sprigs for garnish
Preparation
Marinade: Wisk together marinade ingrediants.
Place duck in plastic bag with marinade. Press out air and seal. Refrigerate 1 to 3 hours.
Slaw: Combine slaw ingrediants. Cover and refrigerate until ready to serve.
Toast sesame seed until golden, about 5 min.
Duck: Grill over direct high heat to 160 degrees, about 3 minutes per side. Rest 5 min before slicing.
Warm tortillas on grill.
Slice the breasts in half lengthwise, then cut the halves into thin slices. Add sesame seeds to slaw.
To make wrap, roll up a portion of duck slices and slaw in tortilla. Cut wrap into quarters and serve with dipping sauce. Garnish with cilantro
