Duck Tacos

Ingredients

• Duck 1 piece
• Leek 2 stalks
• Ginger 0 oz
• Garlic 0 oz
• Daikon 0 oz
• Cucumbers 2 pieces
• Tortillas 1 piece
• Light Molasses 0 oz
• Marinated red tofu 0 oz
• Chiu-Hou Sauce 0 oz
• Oyster Mushrooms 5 fl oz
• Red Wine Vinegar 0 fl oz
• Rice Sweet Wine 0 fl oz
• Soy Sauce 0 fl oz
• Kung Pao Sauce 5 fl oz
• O.K. Sauce 0 fl oz
• Black Bean Paste 0 fl oz
• Toasted Sesame 0 fl oz
• Unagi Sauce 0 fl oz
• Sesame bun 0 oz
• Vegetable Oil 0 fl oz
• Salt 0 oz
• Chinese Five Spice 2 spoons

Step-by-Step Guide

Step 1

Heat salt in a dry skillet, add the five-spice blend, stir, and after half a minute, remove from heat and add sesame seeds. Prepare the marinade in a bowl: crush the garlic with a knife and separate it into strands, coarsely chop the ginger, slice the leek into rings, and mix everything with 50 ml of oyster sauce, chu hou paste, and 50 ml of hoisin sauce.

Step 2

Gut the duck, singe off the down feathers, and pluck the thick feathers from the breast and legs using culinary tweezers. Rub the inside of the duck with a mixture of salt, five-spice powder, and sesame seeds, then fill the bird with marinade. Secure the skin with bamboo skewers or toothpicks and refrigerate overnight.

Step 3

Heat the molasses in the microwave (about a minute) and mix it with vinegar. Dip the duck in boiling water for two seconds, then generously brush the skin with the molasses and vinegar mixture. Leave it in a well-ventilated area for three to four hours to allow the skin to dry properly. After that, place the duck in the oven and roast it for one hour and twenty minutes at a temperature of 320°F.

Step 4

Remove the stuffing from the duck. Make a cut in the center of the carcass and separate the breast and legs with a knife (remove the bones from the legs). Heat vegetable oil until hot and drizzle it over the skin of the duck to make it crispy, then slice the meat into thick pieces about one centimeter wide.

Step 5

Cut out four circles with a diameter of 10 cm from the flatbread using culinary rings, and quickly fry them in a dry skillet until they are golden brown but still soft. Brush each circle of flatbread with unagi sauce. Thinly slice the leek stalk and the cucumber, peeled and seeded.

Step 6

In a saucepan, combine soy sauce, 50 ml of hoisin sauce, 50 ml of oyster sauce, black bean paste, O.K. sauce, sesame paste, red pickled tofu, and rice wine. Cook for ten minutes over low heat, stirring with a whisk, and add a little water if needed. Place cucumber and leek strips, and slices of duck on each flatbread, then drizzle with the sauce.

Step 7

Using a mandoline or slicer, turn the daikon radish into thin, long strips and use them to garnish the finished tacos. Serve with fried potatoes alongside beer.