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STREET FOOD Pulled Duck Taco

with Chipotle Tomato Salsa and Pickled Red Onion
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
:Ā 
808 kcal
Protein
:Ā 
58.7g protein
Total
:Ā 
40 minutes
Difficulty
:Ā 
Medium
Allergens:
  • Sulphites
  • Wheat
  • Cereals containing gluten
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Confit Duck Legs

24 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

2 unit(s)

Medium Tomato

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

20 grams

Chipotle Paste

1 unit(s)

Spring Onion

250 grams

Sweet Potato Fries

Ā½ unit(s)

Red Onion

1 sachet(s)

Mayonnaise

1 bunch(es)

Coriander

Not included in your delivery

1 tsp

Sugar for the Pickle

Ā½ tbsp

Water

Energy (kJ)3380 kJ
Energy (kcal)808 kcal
Fat33.2 g
of which saturates9.9 g
Carbohydrate62.9 g
of which sugars8.7 g
Dietary Fibre6.7 g
Protein58.7 g
Salt2.8 g
Potassium36.9 mg
Calcium8 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Preheat your oven to 200Ā°C. Remove the confit duck legs from their packaging and place on a baking tray. Pop on the top shelf of your oven and roast until golden and crispy, 25-30 mins.

2

Chop the tomato into small 1cm pieces. Roughly chop the coriander (stalks and all), keeping a few sprigs to one side for garnish. Trim, then thinly slice the spring onion. Halve, peel and slice the red onion as thinly as you can. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways.

3

Pop the sweet potato fries onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then roast on the top shelf of the oven until golden and crisp, 18-20 mins. Turn halfway through. Meanwhile, place the red onion into another bowl. Mix in half the red wine vinegar, the sugar for the pickle (see ingredients for amount) and a pinch of salt. Set to one side.

4

Pop the chopped tomato into a large bowl. Mix in the spring onion, chopped coriander, the remaining red wine vinegar and a drizzle of oil. Season with salt and pepper. Squeeze in half the chipotle paste (add less if you don't like heat, this one's very hot!). Mix to combine and set to one side. 

5

Pop the mayonnaise into a small bowl. Mix in the remaining chipotle paste and the water for the dressing (see ingredients for amount). Once ready, remove the duck from the oven and use a fork to pull the meat off the bone. Discard the bone.

6

Place the tortillas into the oven to warm through, 2-3 mins. Share the tortillas between your plates then pile everything on top! We started with the baby gem at the bottom, followed by the duck, the salsa, then the pickled onion! Finally, drizzle the mayo dressing all over the top and garnish with the leftover sprigs of coriander. Serve the sweet potato fries on the side. Dig in!

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