Duck Wraps With Apple Bacon Slaw

Ingredients

Duck and Marinade

• 4 boneless skinless duck breasts
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 lime, juice of

Slaw Dressing

• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons cider vinegar
• 3/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Slaw

• 1 firm sweet crisp apple, like a Fuji- sliced into matchsticks
• 4 cups green cabbage, shredded
• 1 teaspoon lemon juice
• 2 pieces bacon, cooked and crumbled

To Serve

• 4 large flour tortillas, warmed

Directions

1. 1

   Place the duck in a glass or plastic container, add the marinade ingredients and toss to coat.

2. 2

   Cover and refrigerate for 12-24 hours, turning often.

3. 3

   Prepare the slaw ONE HOUR BEFORE COOKING the duck breasts.

4. 4

   In a large bowl, whisk together the mayonnaise and the next five ingredients.

5. 5

   Toss the apple sticks with lemon juice and add to the bowl with the cabbage and bacon. Toss to coat with dressing.

6. 6

   Remove the duck from the marinade and place on a medium-hot, well-greased grill.

7. 7

   Cook to desired doneness, about four minutes per side for medium-rare.

8. 8

   Let the duck breasts rest for a few minutes and then slice very thinly.

9. 9

   To serve, lay the tortillas out on a flat surface. Place equal portions of sliced duck on the center of each tortilla. Top with slaw. Fold one end over and, starting at one side, roll snugly. Place the wraps seam side down on plates.