I’ve been falling in love with cooking duck lately. There’s nothing more excited than spending hours and hours to perfect a recipe then it turns out super awesome and this taco recipe is one of them. The roasted duck called for in this post is a sister-version of these two recipes: this roasted duck served with bao and Chinese noodle style roasted duck. This duck recipe is a shorter version compared to the original one but still keep the sophisticated flavor and tender texture that it’s supposed to be.

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Just as the original one, in order to obtain such a tenderized meat at the end of the process, we have to take time and let the meat works down its connective tissue by leaving it to rest as much as 48 hours. I know that is a lot of time but duck meat is different from chicken meat, just like beef and pork. So here is the standard process for this roasted duck:

  1. Clean and dry the duck with paper towel. Cut it in half if you want to save the other half for other occasion.
  2. Rub marinade mixture all over the duck, put some inside its cavity if you are using whole duck. Then marinade for at least 2 hours and up to 6 hours in refrigerator.
  3. Rinse duck under cold tap water to wash off marinade mixture.
  4. Chill the duck, breast side up on a tray (uncovered), in the fridge for 24 to 48 hours.
  5. After the chilling process is done, the duck is now ready to be roasted in the oven.

It’s only 5 bullet points right? But believe me, it’s quite time consuming and requires a lot of patience. You don’t need to be a professional cook or an expert to do this recipe. I will guide you step by step throughout the recipe and also in this post.

Pair this roasted duck with taco, man, then you’ll have such an outstanding meal. The best thing about this is you don’t really need any sauce at all, probably a dash of spicy sauce and that’s it. Because the duck is so flavorful, any extra sauce will be a redundant. It’s also such a great escape from traditional taco such as carnitas taco, carne asada taco, …

I’ll break this taco recipe into two parts. The first one is on point, it deconstructs what we have in the taco. The second one is about the roasted duck, it’s a modified recipe, unless you want a full experience you can just go for the original version.

This’s quite a very technical post, isn’t it? It’s time to jump to the recipe and I promise next post will not as technical as this one and be more exciting. Happy roasting!

Fusion Taco with Tender Roasted Duck

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)
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


  • Roasting pan
  • Hanging Hook
  • Cooking twine or bamboo skewers


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 as needed
  • Tabasco or salsa roja sauce as needed

Picco de Gallo

  • 1/2 medium white onion small dice
  • 2 ripen tomatoes seeded, small dice
  • 8 stem cilantro chopped
  • 1/8 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


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 2/3 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 ladle the hot boiling mixture all over the duck skin with the other hand. Make sure cover all parts of the duck with hot boiling mixture.
  • Hang or place the duck 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.


  • 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!
Keyword Asian food, Fusion food, Mexican food, Roasted duck, Taco
This post is participated in #KCACOLS food link-up parties