Crispy Chinese Style Duck Tacos
with Plum Sauce, Wedges and Pickled Onion
Inspired by some of the world's most popular street food, these tasty Crispy Chinese Style Duck Tacos are perfect for a casual sharing-style dinner.
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.
Ingredients
450 grams
Potatoes
2 unit(s)
Confit Duck Legs
1 sachet(s)
Chinese Five Spice
2 unit(s)
Plum
64 grams
Hoisin Sauce
(Contains Soya)
½ unit(s)
Red Onion
15 milliliter(s)
Rice Vinegar
1 unit(s)
Baby Cucumber
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar for the Sauce
2 tbsp
Water for the Sauce
1 tsp
Sugar for the Pickle
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 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.
Remove the confit duck legs from their packaging and place on a baking tray, skin-side up. Scatter over half the Chinese Five Spice and rub all over the duck.
When the oven is hot, roast the duck on the top shelf and the wedges on the middle shelf until the duck is piping hot and the wedges are golden, 25-35 mins. IMPORTANT: Ensure the duck is piping hot throughout.
Turn the wedges halfway through.
Meanwhile, halve the plums, remove the stones and chop the flesh into 1cm pieces.
Heat a drizzle of oil in a medium frying pan on medium heat. Once hot, add the plums and remaining Chinese Five Spice and stir-fry until softened, 4-5 mins.
Stir in the hoisin sauce, sugar and water for the sauce (see pantry for both amounts). Simmer, stirring regularly, until the plums have completely softened and the sauce has thickened, 10-12 mins. TIP: Taste and add more sugar if you'd prefer it a bit sweeter.
Once cooked, transfer to a small bowl to cool.
While the sauce simmers, halve, peel and thinly slice the red onion (see ingredients for amount).
In a small bowl, mix together the rice vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt. Add the onion, mix well and set aside.
Trim the cucumber, then halve lengthways (see ingredients for amount). Chop into roughly 1/2 cm wide, 5cm long batons.
When everything's nearly ready, pop the tortillas (3 per person) onto a baking tray and into the oven to warm through, 1-2 mins.
Once the duck is piping hot, remove it from the oven and use two forks to pull the meat off the bones. Shred finely, then discard the bones.
Plate up the shredded duck, warmed tortillas and wedges in the centre of your table.
Drain the pickled onion and serve in a small bowl with the cucumber and plum sauce alongside.
Let everyone assemble their tacos with the duck, crunchy veg and plum sauce drizzled over the top. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
