Peking Duck Tacos

• 5 duck breasts
• 1 shallot Diced
• 1 cucumber Julienned
• 4 green onion Sliced, Stems
• 5 leaves Shredded Bok Choy
• 3 carrots Julienned, Optional
• cheese Rachel
• 1/2 tablespoon sea salt
• 1/2 tablespoon white pepper
• 1 tablespoon honey
• 2 teaspoons chinese five spice powder
• 2 tablespoons dark soy sauce
• 2 tablespoons palm sugar
• 2 tablespoons sesame oil
• 3 teaspoons rice wine or Shaoxing wine
• hoisin sauce Chipotle
• duck sauce Habanero
• tortillas

1. Mix together the Sea salt, white pepper, honey, Five Spice powder, Soy Sauce, Palm Sugar, Sesame oil, and rice wine in a large bowl.
2. Add the duck breasts, making sure each breast is thoroughly coated. Let marinate for 1-3 hours.
3. Place marinated breasts skin down in an oven safe frying pan, crisping the skin. (For about 10 minutes).
4. Place the pan under the broiler for 4-8 minutes.
5. Remove from broiler, and let rest.
6. Slice the breasts and add to tortillas.
7. Add the shallot, cucumber, green onions, Bok Choy, carrots, and Rachel cheese to the tacos.
8. Drizzle on either the Chipotle Hoison sauce or the Habenero Plum Sauce.

duck breasts, shallot, cucumber, green onion, bok, carrots, cheese rachel, salt, white pepper, honey, chinese five spice, soy sauce, palm sugar, sesame oil, rice wine, hoisin sauce, duck sauce habanero, tortillas

Taken from www.yummly.com/recipe/Peking-Duck-Tacos-1727353 (may not work)