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Fusion Taco with Tender Roasted Duck

Super tender Asian fusion roasted duck tacos with fresh and simple add-on ingredients. This is a perfect get-away from traditional carnitas and carne asada tacos.
5 from 2 votes
Prep Time 1 hr
Cook Time 1 hr
Resting time 1 d
Total Time 1 d 2 hrs
Course Appetizer, Breakfast, Snack
Cuisine Asian fusion, Mexican
Servings 4 people

Equipment

  • Roasting pan
  • Stainless steel kitchen hook
  • Butcher's cooking twine & needle or bamboo skewers

Ingredients
  

For taco

  • Flour tortilla or corn tortilla as needed
  • 1 ea yellow bell pepper cut into thin strips
  • 1 ea red bell pepper cut into thin strips
  • cilantro as needed
  • lime cut into wedges
  • sour cream as needed
  • salsa verde sauce optional
  • Tabasco or salsa roja sauce optional

Picco de Gallo

  • ½ medium white onion small dice
  • 2 ripen tomatoes seeded, small dice
  • 8 stem cilantro chopped
  • lime juiced
  • salt & pepper to taste

Marinade mixture for 1 whole duck

  • 3 tbsp black peppercorn or 1 tbsp Szechuan pepper
  • 3 tbsp five spice powder
  • 2 tbsp cinnamon powder
  • 3 tbsp brown sugar
  • 3 tbsp salt
  • 3 tbsp soy sauce
  • 5 tbsp hoisin sauce
  • 3 piece mandarin or orange peel
  • 6 piece star anise
  • 3 stalk onion green white part

Instructions
 

For Pico de Gallo

  • In a mixing bowl, combine all ingredients and mix everything together. Keep in the chiller until you're ready to serve.

For Roasted Duck

  • In a small mixing bowl, mix all marinade ingredients together.
  • Make sure to clear the duck’s cavity before stuffing with ⅔ marinade mixture. Enclose the cavity with thick thread or a bamboo/stainless skewer. Rub the left over marinade mixture all over the outside of the duck.
  • OR cut the duck in half and rub the marinade mixture all over 2 halves.
  • Let it marinade for at least 2 hours, maximum 6 hours in a chiller, breast side up.
  • After 2 or 6 hours, rinse whole duck (with cavity still enclosed) or half duck under cold tap water. Mean while, bring a medium pot of water to boil.
  • Secure the duck with a hook or use anything that you can actually carry the duck in one hand. While using other hand to ladle the hot boiling water all over the duck skin. Make sure to cover all parts of the duck with hot boiling mixture, especially the breast. (DO NOT submerge the duck under hot boiling water).
  • Hang the duck or place it on a sheet pan, breast side up in a chiller, uncover. Let it sit for at least 24 hours, maximum 48 hours.
  • Pre-heat oven 380F/195C. Put the duck on roasting rack, breast side up. And roast for 15 minutes. After this, use aluminum foil and cover the wings part and legs joints to prevent them from burning.
  • Turn the heat down to 300F/150C. Cook whole duck for another 30 minutes OR half duck for 20 minutes.
  • When the duck is done cooking, take it out of the oven and let it cool down for 10-15 minutes. Take out the stuffing inside duck's cavity if you cook whole duck. Then proceed to cut the duck into pieces.

Assemble

  • Have your tortilla warmed up on cooking pan or in the oven. Then spread a thin layer of sour cream on top of tortilla, follow by roasted duck, bell peppers, cilantro, a squeeze of lime juice, salsa verde or roja/Tabasco. Enjoy!

Notes

In order to achieve such a tender meat, you need to be patient and let the duck 'rest' for at least 24 hours so it has time to break down connective tissues, the main reason make meat chewy.
And remember I'm using convectional oven for this recipe so keep in mind to adjust the cooking time for your duck (estimated time: +15 minutes max for whole duck & +10 minutes max for half duck if you use regular oven)