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Spicy Duck or Goose Wrap

Prep Time15 minutes
Cook Time15 minutes
Servings: 4 servings

Ingredients

  • 2 cups skinless duck or goose breast fillets sliced across the grain
  • 4 large flour tortillas
  • Lettuce
  • Tomato
  • Jack cheese

Marinade

  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon freshly squeezed lime juice
  • 1 jalapeño pepper sliced into rings
  • 1 teaspoon cracked black pepper
  • 2 garlic cloves minced
  • 2 green onions roughly chopped 1/2 cup olive oil

Herb Mayonnaise

  • 2 large egg yolks
  • 3/4 teaspoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic minced 1 cup vegetable oil
  • 1/4 cup finely chopped fresh herbs—parsley basil, chives, oregano, etc.
  • Salt and pepper

Instructions

  • To prepare the marinade, whisk together all ingredients except the olive oil in a medium bowl. Once the mixture is well blended, add the olive oil in a thin stream, whisking until emulsified.
  • Add the sliced duck or goose to the marinade, toss to coat evenly, cover, and refrigerate for 6 to 12 hours, turning occasionally.
  • To prepare the mayonnaise, place the egg yolks, mustard, lemon juice, and garlic in a blender or food processor. Pulse to blend. With the motor running on low speed, add the vegetable oil in a thin stream until the mayonnaise is creamy. Add the herbs and season the mayo to taste with salt and pepper. Store in the refrigerator for up to 2 weeks.
  • Remove the sliced breast fillets from the marinade and pat dry. Cook in a hot, lightly oiled skillet for 2 to 3 minutes or until desired doneness.
  • To serve, spread a layer of mayonnaise over each flour tortilla. Add the cooked breast fillets, lettuce, tomato, and cheese. Fold over the bottom flap and roll tightly.