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Crispy Chinese Style Duck Tacos

Crispy Chinese Style Duck Tacos

with Plum Sauce, Sesame Wedges and Pickled Radishes

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

Allergens:SesameCereals containing glutenSoya

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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

5 grams

Roasted White Sesame Seeds


2 unit(s)


6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

64 grams

Hoisin Sauce


2 unit(s)

Confit Duck Leg

1 sachet


100 grams


1 sachet

Rice Vinegar

1 sachet

Chinese Five Spice

½ unit(s)


450 grams


Not included in your delivery

2 tbsp

Water for the Sauce

1 tsp

Sugar for the Pickle

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3674 kJ
Energy (kcal)878 kcal
Fat26.1 g
of which saturates7.5 g
Carbohydrate118.5 g
of which sugars32.3 g
Protein44 g
Salt3.71 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, then season with salt and pepper.
Sprinkle over the sesame seeds, toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.


Remove the confit duck legs from their packaging and place on a baking tray, skin-side up. Scatter over half the Chinese Five Spice and rub all over the duck.
When the oven is hot, roast the duck on the top shelf of your oven and the wedges on the middle shelf until the duck is hot throughout 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.
Stir in the hoisin sauce, honey 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 1/2 cm wide, 5cm long batons.


When everything is nearly ready, pop the tortillas onto a baking tray and into the oven until warmed through, 1-2 mins.
Once the duck is piping hot, remove it from the oven and use two forks to pull the meat off the bones. Shred finely, then discard the bones.


Plate up the shredded duck, warmed tortillas and sesame wedges in the centre of your table.
Drain the pickled radishes and serve in a small bowl with the cucumber 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!