Duck Tacos and Plum Sauce
with Sesame Wedges, Cucumber and Pickled Radishes
- Soya
- Cereals containing gluten
- May contain traces of allergens
- Celery
.
Ingredients
1.2
Confit Duck Legs
1
Chinese Five Spice
450
Potatoes
7.5
Sesame Seeds
2
Plum
64
Hoisin Sauce
(Contains: Soya)
15
Honey
12.5
Soy Sauce
(Contains: Cereals containing gluten, Soya)
100
Radishes
15
Rice Vinegar
½
Cucumber
(Contains: May contain traces of allergens, Celery)
2
Spring Onion
6
Plain Taco Tortillas
(Contains: Cereals containing gluten)
Not included in your delivery
½
Sugar for the Pickle
30
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
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 1/2 cm wide, 5 cm 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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The duck and plum sauce are the clear highlights, with many finding the combination genuinely comparable to a good Chinese takeaway. Opinions on the plum sauce vary — some love its depth, while others find it too sharp, bitter, or sweet.
- Ease of prep: The recipe is straightforward overall, though the simultaneous steps for the sauce, wedges, and duck can make it feel time-consuming, especially on a weeknight.
- Suggestions: Add spring onions to the tacos for extra freshness and bite. If the plum sauce turns too thick or sharp, adjust sweetness to taste with a pinch of sugar, and consider adding one extra plum to yield a little more sauce. Line the roasting tray with baking parchment to make cleaning easier after the duck.
- Next-day meals: Leftovers keep well and make a great next-day lunch — one reviewer noted the duck and wedges were equally enjoyable cold.
- Portions: The duck is generally generous, though some felt the plum sauce quantity was too small for the number of tacos, particularly for two people.
- Sides: Many felt the sesame wedges were unnecessary alongside the tacos, with a lighter side such as a salad or extra vegetables suggested as a better fit for the dish.
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