Char Siu Pulled Duck Tacos Recipe
Slow roasted duck, cabbage, wonton crisps
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck Preparation
Taco Assembly
Method
Duck Preparation
- 1
Prepare the Duck
Preheat your oven to 300°F (150°C). Clean the duck by removing any excess fat and giblets. Pat dry with paper towels.
- 2
- 3
Marinate the Duck
Rub the marinade all over the duck, making sure to get it under the skin and inside the cavity. Let it marinate for at least 2 hours, preferably overnight in the refrigerator.
- 4
Roast the Duck
Place the marinated duck on a roasting rack in a baking dish. Roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
- 5
Shred the Duck
Once cooked, remove the duck from the oven and let it rest for 15 minutes. Shred the meat using two forks, discarding the bones and skin.
Taco Assembly
- 6
Prepare Wonton Crisps
In a frying pan, heat vegetable oil over medium-high heat. Fry the wonton wrappers until they are golden brown and crispy, about 1-2 minutes. Remove and drain on paper towels.
- 7
Assemble the Tacos
Take a taco shell and fill it with a generous amount of shredded duck. Top with shredded green cabbage and chopped cilantro.
- 8
Serve
Serve the tacos with lime wedges on the side and garnish with the crispy wonton wrappers. Enjoy!
