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Shredded Hoisin Duck Tacos

Shredded Hoisin Duck Tacos

Shredded Hoisin Duck Tacos

with Pickled Slaw Salad, Crispy Onions and Wedges

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This Shredded Hoisin Duck Tacos is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

New

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.

Total45 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

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

Energy (kJ)5018 kJ

Energy (kcal)1199 kcal

Fat50.3 g

of which saturates12.6 g

Carbohydrate122.6 g

of which sugars23.1 g

Protein64.5 g

Salt4.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Baking Paper

•Medium Bowl

•Large Bowl

Instructions

Cook 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 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.

Roast the Duck

2

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.

Make your Pickled Salad

3

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.

Get Shredding

4

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 needed.

Tortilla Time

5

A couple of mins before everything's ready, pop the tortillas (3 per person) into the oven to warm through, 1-2 mins.

Assemble and Serve

6

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 and the crispy onions - as much as you'd like.

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

Enjoy!

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