This recipe is a mix of all manner of tasty items, anchored with a traditional dish in the form of a delicious braised duck.

Now whole ducks are large – and your eyes are bigger than your stomach right? All good – THIS is how to use braised duck to make crispy. duck. tacos. Lets go.

Ingredients

Adjust Servings

US / Metric

Asian Charred Vegetable Taco Sauce

0.00

Braised duck carcass

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Braised duck carcass

0.00

Carrots

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Carrots

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Red onions

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Red onions

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bunches

Spring onion

0.00

bunches

Spring onion

0.00

cloves

Garlic

0.00

cloves

Garlic

0.00

tbsp

Hoisin sauce

0.00

tbsp

Hoisin sauce

0.00

tbsp

Cooking oil

0.00

tbsp

Cooking oil

Salt, to season

Pepper, to season

Cucumber and turnip slaw

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Japanese cucumbers

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Japanese cucumbers

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Small turnip

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Small turnip

0.00

tbsp

Grain vinegar

0.00

tbsp

Grain vinegar

0.00

tbsp

Water

0.00

tbsp

Water

0.00

tbsp

Sugar

0.00

tbsp

Sugar

0.00

tsp

Salt

0.00

tsp

Salt

0.00

tbsp

Spring onions

0.00

tbsp

Spring onions

0.00

tbsp

Red onion

0.00

tbsp

Red onion

Chilli Mayo

0.00

tbsp

Yew Kee's Speciality Chilli Sauce

0.00

tbsp

Yew Kee's Speciality Chilli Sauce

Japanese mayo

Seared duck meat

0.00

Braised duck meat

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Braised duck meat

Cooking oil, for frying

0.00

Yew Kee braised duck sauce

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Yew Kee braised duck sauce

Tortilla shells

0.00

Flour tortilla (5-6")

0.00

Flour tortilla (5-6")

Oil, for frying

Garnish

0.00

tbsp

Crispy fried onions

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tbsp

Crispy fried onions

Fresh coriander leaf

Steps

1

To roast vegetables and duck carcass, start by preheating an oven on fan function to 180°C and preparing a lined baking tray.

Mark as completed

2

In a large bowl, combine your duck carcass pieces, chopped onions, carrot and spring onion, crushed garlic, hoisin sauce and cooking oil. Toss to coat evenly and season well. Place onto lined tray, and roast in oven for 20-30 minutes until browned.

Mark as completed

3

To make asian taco sauce, place roasted duck carcass and vegetables into a medium pot, and add just enough water to cover items. Pop a lid on and bring to a boil for 45 minutes, removing the lid at the 20m mark to let the broth reduce by half.

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4

Remove the duck carcass parts, then blend the vegetables and reduced broth into a thick sauce. Season to taste with salt and pepper if needed.

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5

To make vegetable slaw, slice cucumbers into quarters and remove seeds. Cut cucumbers and turnip into long and thin strips of matchstick-like thickness.

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6

Combine vinegar, water, sugar and salt in a small pot, bring to a boil and stir thoroughly. Whilst hot, pour this mixture over the sliced cucumber and turnip and let sit for 15 minutes. Add chopped spring onions and diced shallots and combine.

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7

To make chilli mayo, combine chilli sauce and mayo and mix well.

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8

Sear braised duck meat by preheating a heavy frying pan or cast-iron pan with oil, then browning the shredded duck for 2-3 minutes.

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9

Once crispy, remove from heat and toss with Yew Kee braised duck sauce.

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10

To assemble crispy tacos, first fry the tortilla shells by heating a heavy frying pan or cast-iron pan with oil, then placing the tortillas flat in the pan for 2 minutes. The tortillas do not need to be flipped, as you will assemble the dish in the pan.

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11

Place seared duck onto the tacos, topping with cucumber and turnip slaw, then spoon Asian taco sauce over. Top with chilli mayo and fresh coriander leaf and remove from heat.

Mark as completed