Crispy Chinese Style Duck Tacos and Plum Sauce
with Pickled Radish, Spicy Smacked Cucumber and Wedges
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)
100 grams
Radishes
30 milliliter(s)
Rice Vinegar
1 unit(s)
Baby Cucumber
15 grams
Sambal Paste
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
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, trim and thinly slice the radishes.
Pop the radishes into a small bowl and add the sugar (see pantry for amount) and half the rice vinegar. Add a pinch of salt, mix together and set aside.
Trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split.
Cut the smacked cucumber into 1cm chunks and put it into a bowl.
Pour over the remaining rice vinegar, sambal and soy sauce. Mix together and set your spicy smacked cucumber aside.
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.
Share the tortillas between plates. Top with the shredded duck drizzle over the plum sauce and finish with a few pickled radishes on top.
Serve the smacked cucumber salad and wedges alongisde. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
