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Crispy Chinese Style Duck Tacos
Crispy Chinese Style Duck Tacos

Crispy Chinese Style Duck Tacos

with Plum Sauce, Sesame Wedges & Pickled Radishes

Recipe Development Team
Recipe Development TeamPublished on August 24, 2021

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:
Soya
Cereals containing gluten

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.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

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: Soya, Cereals containing gluten)

100

Radishes

15

Rice Vinegar

½

Cucumber

(May contain traces of: Celery)

2

Spring Onion

6

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Not included in your delivery

1

Sugar for the Pickle

2

Water for the Sauce

Nutritional information

Energy (kcal)808 kcal
Energy (kJ)3380 kJ
Fat22 g
of which saturates7 g
Carbohydrate124 g
of which sugars30 g
Protein33 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Medium Saucepan
Small Bowl
Fork

Cooking Instructions and Tips

Duck and Wedges Prep
1

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, 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.

Roasting Time
2

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: Wash your hands after handling raw duck. The duck is cooked when piping hot throughout.

Make the Plum Sauce
3

Meanwhile, halve the plums, remove the stone and chop the flesh into 1cm pieces. Heat a drizzle of oil in a medium frying pan over 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 (see ingredients for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. 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.

Pickle Prep
4

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 1/2cm wide, 5cm long batons. Trim and thinly slice the spring onions.

It's a Wrap
5

When everything is nearly ready, pop the tortillas 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.

Assemble and Serve
6

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, spring onion and plum sauce alongside. Let everyone assemble their tacos with the duck first, then the crunchy veg, and plum sauce drizzled over the top. TIP: Tacos are best enjoyed eaten by hand - get stuck in. Enjoy!

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