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Crispy Chinese Style Duck Tacos and Plum Sauce
Crispy Chinese Style Duck Tacos and Plum Sauce

Crispy Chinese Style Duck Tacos and Plum Sauce

with Pickled Radish, Spicy Smacked Cucumber, Peanuts and Wedges

Recipe Development Team
Recipe Development TeamPublished on August 12, 2025

Our Crispy Chinese Style Duck Tacos and Plum Sauce is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
High Protein
Customer Favourite
Allergens:
Soya
Wheat
Cereals containing gluten
Peanut

The quantities provided above are averages only.

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 war 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.

Total45 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Confit Duck Legs

1 sachet(s)

Chinese Five Spice

2 unit(s)

Plum

60 grams

Hoisin Sauce

(Contains: Soya)

100 grams

Radishes

30 milliliter(s)

Rice Vinegar

1 unit(s)

Baby Cucumber

15 grams

Sambal Paste

10 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

1 unit(s)

Baby Gem Lettuce

Not included in your delivery

1 tsp

Sugar for the Sauce

2 tbsp

Water for the Sauce

1 tsp

Sugar for the Pickle

Nutritional information

Energy (kJ)4846 kJ
Energy (kcal)1158 kcal
Fat41.1 g
of which saturates11.4 g
Carbohydrate128.6 g
of which sugars28.7 g
Dietary Fibre14.1 g
Protein68.8 g
Salt4.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Baking Paper
Bowl
Pan
Rolling Pin

Cooking Instructions and Tips

Prep the Wedges
1

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, 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
2

Remove the confit duck legs from their packaging and place on a lined baking tray, skin-side up. Sprinkle over half the Chinese Five Spice and rub all over the duck.

When the oven is hot, roast the duck on the top shelf and the wedges on the middle shelf until the duck is piping hot and the wedges are golden, 25-35 mins. IMPORTANT: Ensure the duck is piping hot throughout.

Turn the wedges halfway through.

Plum Sauce Time
3

Meanwhile, halve the plums, remove the stones 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 stir-fry until softened, 4-5 mins.

Stir in the hoisin sauce, sugar and water for the sauce (see pantry for both amounts). Simmer, stirring regularly, until the plums have completely softened and the sauce has thickened, 10-12 mins. TIP: Taste and add more sugar if you'd prefer it a bit sweeter.

Once cooked, transfer to a small bowl to cool.

Prep the Veg
4

While the sauce simmers, trim and thinly slice the radishes.

Pop the radishes into a small bowl and add the sugar (see pantry for amount) and half the rice vinegar. Add a pinch of salt, mix together and set aside.

Trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split.

Cut the smacked cucumber into 1cm chunks and put it into a bowl.
Pour over the remaining rice vinegar, sambal and soy sauce. Mix together and set your spicy smacked cucumber aside.

It's a Wrap
5

When everything's nearly ready, pop the tortillas (3 per person) onto a baking tray and into the oven to warm through, 1-2 mins.

Crush the peanuts in the unopened sachet using a rolling pin. Trim the baby gem, halve lengthways, then thinly slice.

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.

Add the baby gem to the radishes and toss together.

Assemble and Serve
6

Share the tortillas between your plates.

Top with the radishes and baby gem, then spoon over the duck and plum sauce. Scatter over the crushed peanuts to finish - as much as you'd like.

Serve the smacked cucumber salad and wedges alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!

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