Combine ¼ cup hoisin sauce, soy sauce, garlic, ginger, and five spice in a resealable plastic bag. Add duck breasts and marinate overnight.

When ready to cook, place duck breasts into a cold sauté pan skin side down and place on medium heat. As the pan gets hot fat will begin to render. Drain off fat and reserve for another use. Keep rendering skin until it is golden brown and edges are beginning to char. Turn the breasts over and cook on the other side for approximately 4 minutes.

Allow duck to rest on a plate covered with foil for 10 minutes. After resting slice duck lengthwise into as thin slices as possible and reserve until ready to eat.

Toss carrots with lime juice, vinegar, and sugar and allow to marinate for 10 minutes.

Spread some hoisin sauce on the tortilla, top with a few slices marinated duck, some julienned cucumbers, the pickled carrots, and a sprinkle of scallions or fresh cilantro.

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