This is an easier version of the traditional Peking duck, using only boneless breasts and an air fryer.  I prepped the duck skin like how I make crispy pork belly.  The hardest part is waiting a couple of days for the skin to dry.  This way is easier to eat with more meat and no bones.  I didn't have the proper buns, but the HEB butter tortillas work really well to make a Chinese Mexican influenced duck taco!

Ingredients

• 4 boneless duck breasts with skin
• 1 T honey
• 1 T warm water
• 1 T balsamic vinegar 
• 1 T 5 spice
• 1 T Chinese wine (Shaoxing)
• 1 carrot julienned
• 1 daikon julienned
• ½ C rice vinegar
• ¼ C white vinegar
• 2 T monk fruit
• 1 T sea salt
• 1 C water
• Honey

Directions

Duck breasts

1. Poke holes in the skin with an ice pick or meat roller tenderizer, but not through the meat.
2. Mix the warm water, balsamic vinegar and honey, lightly brush on the skin.
3. Sprinkle the skin with salt to dry it out.
4. Combine the seasoning paste 5 spice and Chinese cooking wine, spread on meat side only.
5. Place in refrigerator for 2-3 days to dry the skin.

Cooking the Duck Breast

1. Air fry 300F for 10 minutes
2. Remove and dry the skin with paper towel of moisture.
3. Use a brush to add honey glaze to the skin
4. Increase temperature to 375F for 5-7 minutes until the skin is crisp.

Quick daikon and carrot garnish

1. Combine the rice and white vinegars, monk fruit, sea salt, water and heat just before a boil to dissolve the monk fruit.
2. Pour over julienned carrots and daikon and refrigerate.

Serve 

1. Slice the duck breast to bite size pieces
2. Warm a tortilla or traditional bao bun and fill with duck breast and garnish.