avec salade de chou au concombre et riz frit
Inspirés du plat classique de canard à la pékinoise, ces wraps mettent en valeur la délicatesse de la cuisine chinoise. Les tortillas sont garnies de canard assaisonné à la peau croustillante et couronnées d’une douce sauce hoisin et de relish sucrée-épicée. Servi avec du riz frit, ce plat pourrait voler la vedette aux tacos! Ingrédients : Poitrine de canard • Tortillas de farine (blé, sulfites) (farine de blé, eau, huile de canola, sel, sucre, huile de soya, mono- et diglycérides, pyrophosphate acide de sodium, propionate de calcium, sorbate de potassium, bicarbonate de sodium, bicarbonate de potassium, phosphate d'aluminium de sodium, lactate de calcium, sulfate d'aluminium sodique, farine de blé enrichie, fécule de maïs, acide fumarique, chlorure de potassium, assaisonnement (levure autolysée, chlorure d'ammonium), gomme de guar, phosphate monocalcique, chlorhydrate de l-cystéine, amylase, enzymes, métabisulfite de sodium) • Riz basmati • Sauce hoisin (soya, sésame, moutarde) (sucres (sucre, glucose, mélasse de fantaisie), eau, pâte de tomates, sauce soya (soya, maltodextrine, sel), vinaigre, amidon de maïs modifié, vinaigre de riz, tahini (sésame), sel, huile de soya, huile de sésame, moutarde, poudre d'ail, poudre d'oignon, épices, arôme naturel, gomme xanthane, acide citrique, caramel, sorbate de potassium, benzoate de sodium) • Concombre • Lime • Mirepoix (oignon, carotte, céleri) • Oignon rouge • Jalapeno • Coriandre • Bouillon de légumes en poudre (soya, sulfites) (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), légumes déshydratés (sulfite) (carotte, pomme de terre, oignon, poireau, poivrons rouges et verts, chou, céleri, tomate, ail), protéines végétales hydrolysées (maïs, soja) , fécule de pomme de terre, huile de palme, amidon de maïs, extrait de levure, huile de canola, extraits d'épices, herbe, extrait de curcuma, arôme naturel).
Allergens
Utensils
Tags
Magret de canard
2 unit(s)
Tortillas de farine
6 unit(s)
Riz basmati
0.75 cup
Sauce hoisin
8 tbsp
Lime
2 unit(s)
Jalapeno
1 unit(s)
Coriandre
14 g
Mirepoix
113 g
Oignon rouge
1 unit(s)
Bouillon de légumes en poudre
7.5 g
Mini concombres
2 unit(s)
Sel*
0.125 tsp
Poivre*
0.125 tsp
Huile*
1 tbsp
Sucre*
0.5 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, stock powder and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- While rice cooks, pat duck dry with paper towels.
Using a sharp knife, score skin side of duck in a criss-cross pattern. Season with salt and pepper. - To a cold, large non-stick pan, add duck breasts skin-side down. Cook over medium for 10-12 min, until skin is crispy. Transfer duck to a foil-lined baking sheet, skin-side down. Reserve 1 tbsp (2 tbsp) duck fat in the pan. (NOTE: Reserve the pan and fat for use in step 5.)
- Brush half the hoisin sauce over top
- Roast duck in the middle of the oven for 8-13 min, until cooked through.**
- Meanwhile, roughly chop cilantro.
- Finely chop cucumber.
- Zest, then juice lime.
- Peel, then thinly slice half the onion (use whole for 4 servings).
- Finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeño!)
- To a medium bowl, add cucumber, lime zest, lime juice, onions, half the cilantro and half the jalapeños (TIP: Like things spicy? Add more jalapeños!), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine.
- Wrap tortillas in foil, then place in the top of the oven for 4-5 min until warm. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Fluff rice with a fork.
- Heat the same pan with reserved duck fat (from step 2) over medium-high.
- When the pan is hot, add mirepoix. Cook for 1-2 min, stirring often, until tender-crisp.
- Add rice. Cook for 2-3 min, stirring often until rice begins to brown.
- Very thinly slice duck.
- Divide tortillas and fried rice between plates.
- Top tortillas with sliced duck, slaw, remaining hoisin sauce and remaining cilantro.
1160
kcal
Calories
32
g
Fat
8
g
Saturated Fat
152
g
Carbohydrate
33
g
Sugar
8
g
Dietary Fiber
67
g
Protein
290
mg
Cholesterol
1930
mg
Sodium
0.3
g
Trans Fat
1600
mg
Potassium
250
mg
Calcium
14
mg
Iron
