Before starting, preheat the oven to 450°F. Wash and dry all produce. Bring 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

While rice cooks, pat duck dry with paper towels. Using a sharp knife, score the skin-side of duck in a criss-cross pattern. Season with salt and pepper. Add duck, skin-side down, to a cold, large non-stick pan. Heat the pan over medium heat and sear until the skin is crispy, 10-12 min. When duck is finished searing, transfer to a foil-lined baking sheet, skin side down. Brush half the hoisin sauce over top. Roast in the middle of the oven, until duck is cooked through, 8-13 min.\*\*

While duck cooks, roughly chop cilantro. Zest, then juice lime. Peel, then finely chop half the onion (whole for 4 ppl). Cut cucumber into 1/4-inch pieces. Finely chop jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!) Mix half the cilantro, lime zest, lime juice, onions, cucumbers and jalapeños with 1/2 tbsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a medium bowl. Season with salt and pepper.

Wrap tortillas in foil and place in the oven to warm for 4-5 min. (NOTE: You can skip this step if you don't want to warm the tortillas!)

Fluff rice with a fork. Heat the same pan (from step 2) over medium-high. When hot, add mirepoix. Cook, stirring frequently, until mirepoix is tender-crisp, 1-2 min. Add rice, stirring frequently, until any liquid is absorbed and rice begins to brown, 2-3 min. Season with salt and pepper.

Thinly slice duck. Divide tortillas and fried rice between plates. Top tortillas with sliced duck, cucumber relish, remaining hoisin sauce and remaining cilantro.