Serves: 4
Total Calories: 228

FOR THE DUCK MARINADE:
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon Asian sesame oil
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
2 boneless skinless ducks breast halves, 5 to 6 oz. each
FOR THE SLAW:
2 cups finely chopped or shredded Napa cabbage
1/2 cup shredded carrot
1/2 cup shredded Golden Delicious apple
1/4 cup coarsely chopped fresh cilantro
1 tablespoon Asian sesame oil
1 tablespoon hoisin sauce
1 teaspoon rice vinegar
1/2 teaspoon freshly ground black pepper
1 tablespoon sesame seeds
FOR THE DIPPING SAUCE:
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/4 teaspoon hot mustard powder
4 flour tortillas (6 inches)

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients (except duck breasts).

Place the duck breasts in a small, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 3 hours, turning occasionally.

TO MAKE THE SLAW: In a medium bowl, combine the slaw ingredients (except sesame seeds). Cover and refrigerate until ready to serve.

In a small sauté pan over medium heat, toast the sesame seeds, stirring occasionally, until golden brown, about 5 minutes. Set aside.

TO MAKE THE DIPPING SAUCE: In a small bowl stir together the dipping sauce ingredients (except flour tortillas).

Remove the breasts from the bag and discard the marinade. Grill over Direct High heat until the internal temperature reaches 160°F, about 6 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes before slicing.

Meanwhile, wrap the tortillas in a foil packet and grill over Direct High heat until warm, 20 to 30 seconds, turning once halfway through grilling time.

Slice the breasts in half lengthwise, then cut the halves into thin slices. Add the toasted sesame seeds to the slaw. To make a wrap, roll up a portion of duck slices and a portion of slaw in a warm tortilla. Cut each wrap into thirds or fourths and arrange the pieces on a platter with the dipping sauce. Garnish with cilantro sprigs. Serve warm or at room temperature.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 228
Calories from Fat: 85

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Starters
Cheesy Onion Quiche
Chicken-Cashew Salad
Chinese Chicken Noodle Soup
Chorizo Quesadillas
Duck Wraps With Asian Slaw
Eggplant Roll-Ups
Eggplant-Tomato Dip
Grilled Figs With Arugula
Grilled Polenta With Mushroom Ragout
Grilled Scallop Cocktail
Guacamole With Fire-Roasted Vegetables
Ham And Swiss On A Toothpick
Hot, Sweet, And Sticky Chicken Wings
Jamaican Chicken Patties With Mango Chutney
Lamb Chops With Grilled Peppers
Majorly Tasty Drumettes
Mini-Grilled Blue Cheese Bites
Oysters With Sriracha
Poblano And White Bean Quesadillas
Prosciutto Scallops With Balsamic Glaze
Quail Nibblers
Shrimp Satay
Smokey Joe's Crab Cakes
Southwest Onion Dip
Spicy Seafood Bowl
Stuffed Portabellos
Sweet And Spicy Grilled Nuts
Sweet Pepper And Eggplant Bruschetta
White Bean Bruschetta
Zesty Garlic Shrimp