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Crispy Chinese Style Duck Tacos

Crispy Chinese Style Duck Tacos

with Plum Sauce, Wedges and Pickled Radishes

Street Food
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This Crispy Chinese Style Duck Tacos is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:SoyaCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1.2 unit(s)

Confit Duck Leg

1 sachet

Chinese Five Spice

450 grams


2 unit(s)


2 sachet

Hoisin Sauce


1 sachet


12.5 milliliter(s)

Soy Sauce

(ContainsSoya, Cereals containing Gluten)

100 grams


1 sachet

Rice Vinegar

½ unit(s)


2 unit(s)

Spring Onion

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing Gluten)

Not included in your delivery

1 tsp

Sugar for the Pickle

2 tbsp

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3290 kJ
Energy (kcal)786 kcal
Fat20.0 g
of which saturates7.0 g
Carbohydrate124 g
of which sugars30.0 g
Protein32 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Remove the confit duck legs from their packaging and place on a baking tray skin-side up. Drizzle with oil and scatter over half the Chinese Five Spice and rub all over the duck. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.


Roast the duck on the top shelf of your oven and the wedges on the middle shelf until the duck is crispy and the wedges are golden, 25-35 mins. Turn the wedges halfway through cooking. IMPORTANT: The duck is cooked when piping hot.


Meanwhile, halve the plums, remove the stone and chop the flesh into 1cm pieces. Heat a drizzle of oil in a medium frying pan on medium heat. Once hot, add the plums and remaining Chinese Five Spice and cook, stirring regularly, until softened, 4-5 mins. Once softened, add the hoisin sauce, honey, soy sauce and water for the sauce (see ingredients for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Simmer, stirring regularly, until the plums have completely softened and the sauce has thickened, 10-12 mins. TIP: Taste and add a pinch of sugar if you would like it to be a bit sweeter. Once cooked, transfer to a small bowl to cool.


Meanwhile, trim and thinly slice the radishes. In a small bowl, mix together the rice vinegar, sugar for the pickle (see ingredients for amount) and a pinch of salt. Add the radishes, mix well and set aside. Trim the cucumber then halve lengthways. Chop into roughly 1/2cm wide, 5cm long batons. Trim and thinly slice the spring onions.


When everything is nearly ready, pop the tortillas into the oven until warmed through, 2-3 mins. Once the duck is piping hot, remove it from the oven and use two forks to pull the meat off the bone and shred finely. Discard the bones.


Plate up the shredded duck, warmed tortillas and wedges in the centre of your table. Drain the pickled radishes and serve in a small bowl with the cucumber, spring onion and plum sauce alongside. Let everyone assemble their tacos (3 per person) with the duck, crunchy veg and plum sauce drizzled over the top. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!