This Crispy Duck Tacos, Plum Sauce & Wedges is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
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.
Confit Duck Leg
Chinese Five Spice
Soy Sauce(ContainsSoya, Cereals containing Gluten)
Plain Taco Tortilla(ContainsCereals containing Gluten)
Sugar for the Pickle
Water for the Sauce
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 5 Spice and rub all over the duck. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on 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, you want the wedges nicely spread out.
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, 25-30 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 saucepan over medium heat. Once hot, add the plums and remaining Chinese 5 Spice and cook, stirring regularly until softened, 4-5 mins. Once softened, add the hoisin sauce, honey, soy sauce and water (see ingredients for amount). Simmer until the plums have completely softened and the sauce has thickened, 10-12 mins. Stir regularly to make sure it doesn't burn. 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 (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 0.5cm wide 5cm long batons. Trim the spring onions then slice thinly.
When everything is nearly ready, pop the tacos into the oven until warmed through, 2-3 mins. Once the duck is ready, remove it from the oven and use two forks to pull the meat off the bone and shred finely. Discard the bone.
Pop the shredded duck onto a large plate with the warmed tacos alongside. Pop the sesame wedges on another plate. Drain the liquid from the pickled radishes and serve them in a small bowl with the cucumber, spring onion and plum sauce alongside. Let everyone assemble their duck tacos with the duck at the base, crunchy veg on top and plum sauce drizzled on top. Enjoy!