Practical Peking Duck Recipe

8 oz boneless duck breast halves, thawed, skin removed
2 tsp peanut oil
1/3 cup hoisin sauce
1 orange, juiced and zested
2 tsp Sriracha hot chili sauce
2 tsp sesame oil
1 cucumber, peeled and cut into thin sticks
2 green onions, cut into thin strips
2 tsp sesame seeds
rice for serving

Put a large heavy skillet over medium-high heat, add the peanut oil, and when it is sizzling hot, add the duck. Cook the duck for 2 minutes, turn and cook an additional 2 minutes, then turn the heat down to medium, cover the skillet, and cook the duck for an additional 10 minutes, turning once.

Remove the duck to a platter and cover to keep warm.

In a small saucepan over medium-low heat, combine the hoisin sauce, orange juice and zest, and Sriracha sauce. When the sauce is hot, remove from the heat and stir in the sesame oil.

To serve, thinly slice the duck and arrange on a platter, then pour over the top the sauce and sprinkle the cucumber, onions, and sesame seeds on top. Serve over rice.

Will serve 2 to 4.