"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Asian Burrito’s

Published by: Sarah

  • Jan
  • 4

This flavorful appetiser (which can also be a main dish) won First Place & the People Choice Award at a local competition in 2006. My son requests it often, but he usually wants it that day. I tell him, “Patients leads to happy taste buds.”

Begin 1 day ahead
2 Duck Breasts **
½ tsp Ground Cinnamon
½ tsp Ground Ginger
¼ tsp Ground Nutmeg
¼ tsp White Pepper
1/8 tsp Ground Cloves
½ c + 1 T Maple Syrup, divided
6 Scallions, divided
½ c Water
½ c Seasoned Rice Vinegar
¼ c Soy Sauce
1 Jar Hoisin Sauce, divided
1 Pkg. Fajita Size Flour Tortilla’s

Score the skin side of the breasts.
Combine cinnamon, ginger, nutmeg, white pepper & cloves.
Rub 1 tsp of seasonings on the meat side of the breasts.
Combine remaining seasoning with.1 T maple syrup
Rub into the skins side of the breasts.
Cut the root ends off 2 scallions & slice in half lengthwise.
Place scallions on a large piece of plastic wrap cut side up.
Place breasts meat side down on the scallion & wrap tightly closed.
Refrigerate over night.

Preheat a skillet to just smoking.
Place duck breasts skin side down in the skillet.
Cook until skin is well browned & drain off the fat.
Combine maple syrup, water, vinegar & soy sauce.
Turn breasts over & pour water mixture around meat.
Cover & cook 15 minutes.
Remove meat to a platter.
Reduce the cooking liquid by half over medium high heat.
Thicken with a mixture of cornstarch & water if desired.
Remove the skin from the duck, dice meat finely & add ½ the jar of Hoisin sauce.
Thinly slice remaining 4 scallions.
Warm tortillas in the microwave for 30 seconds.
Brush the top half of one tortilla with some Hoisin sauce.
Fill the center of the tortilla with a little duck & top a few scallions.
Fold closed like a burrito (sides in first, bottom up & fold over) using the sauce as your “glue” to hold the burrito closed.
Place under a damp kitchen towel & repeat until meat & scallion are used up.
Cut in half & serve with sauce reduction on the side.

**NOTE: By all means substitute boneless skinless chicken thighs for the duck. It’s cheaper & you cannot taste the difference!


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