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Spicy Duck Tacos

Spicy Duck Tacos

Spice up your Taco Tuesday with these Spicy Duck Tacos featuring tender duck, zesty broccolini slaw, and bold flavors. Perfect for any occasion!
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 5 hours 20 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2000 g whole duck approximately 2 kg
  • 1 tbsp neutral oil
  • 115 g shredded oyster mushrooms
  • 4 tbsp salsa taquera or chipotle sauce
  • 2 oranges (juiced)
  • 120 ml water adjust as needed
  • 450 g broccolini with stems
  • 1 lime (zested)
  • 1 jalapeño
  • ½ cup fresh cilantro
  • 6 tbsp vegan mayonnaise
  • 1 tbsp maple syrup
  • 1 tsp hot sauce
  • finely chopped red onion to taste
  • salt and pepper to taste
  • 8 unit corn tortillas
  • fresh cilantro and red onion, chopped for garnish
  • crumbled cotija cheese for topping
  • lime wedges for serving

Equipment

  • Roasting pan with rack
  • Aluminum foil
  • Food processor
  • Large skillet

Method
 

  1. Preheat your oven to 165°C (325°F).
  2. Line a roasting pan with foil and place a rack inside.
  3. Pat the duck dry, season generously with salt and pepper, and place it breast-side up on the rack.
  4. Roast the duck for two hours, then remove and score the skin lightly.
  5. Return it to the oven for another hour and a half, then let it rest for 30 minutes before shredding.
  6. Trim about 1 cm off the broccolini stems and roughly chop them.
  7. Pulse the broccolini in a food processor until you achieve a grainy texture.
  8. Zest the lime into the bowl with broccolini.
  9. In the food processor, blend lime juice, jalapeño, cilantro, vegan mayo, hot sauce, and maple syrup until smooth.
  10. Pour the dressing over the broccolini and toss with finely chopped red onion, seasoning with salt and pepper.
  11. Heat oil in a large skillet over medium-high heat and sauté the mushrooms until golden and crispy.
  12. Stir in the shredded duck and let it sizzle undisturbed for 5 minutes.
  13. Deglaze the pan with orange juice and salsa taquera, adding water as needed, and let it simmer for 15 minutes.
  14. Char the tortillas briefly over a gas flame or warm them in a dry skillet.
  15. Layer each tortilla with shredded duck, a spoonful of broccolini salad, and top with fresh cilantro, red onion, and crumbled cotija.
  16. Serve with lime wedges.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 20IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

Feel free to substitute duck with chicken thighs or pulled pork if preferred. Jackfruit is a great vegetarian alternative. Store any leftovers separately: keep the duck in an airtight container for up to three days and the salad for two days. For best results, do not rush the roasting of the duck to achieve a moist and tender dish.
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