Shredded Hoisin Duck Tacos
with Pickled Slaw Salad, Crispy Onions and Wedges
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.
Ingredients
450 grams
Potatoes
2 unit(s)
Confit Duck Legs
15 milliliter(s)
Rice Vinegar
120 grams
Coleslaw Mix
64 grams
Hoisin Sauce
(Contains Soya)
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges 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.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, remove the confit duck legs from their packaging. Place onto another lined baking tray, skin-side up, and season with salt and pepper.
Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
While everything's in the oven, in a medium bowl, combine the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
Season with salt and pepper then add the coleslaw mix and toss together. Set aside.
Once cooked, transfer the duck to a large bowl. Use two forks to shred the duck as finely as you can. Discard the bones.
Stir in the hoisin sauce, ensuring the duck is nicely coated. Taste and season with salt and pepper if you feel it needs it.
A couple of mins before everything's ready, pop the tortillas into the oven to warm through, 1-2 mins.
Transfer the tortillas to your plates, spread over the the mayo (see pantry for amount), then fill with the shredded hoisin duck.
Top with the pickled salad then the crispy onions.
Serve the wedges alongside and tuck in.
Enjoy!
