Charsiu Duck Tacos (2 Tacos) Recipe
Slow roasted pulled 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
Tacos Assembly
Method
Duck Preparation
- 1
Marinate the Duck
In a bowl, combine soy sauce, brown sugar, honey, five-spice powder, minced garlic, grated ginger, and water. Mix well until sugar is dissolved. Add the duck legs and coat thoroughly. Cover and let marinate in the refrigerator for at least 2 hours or overnight for best flavor.
- 2
Slow Roast the Duck
Preheat your oven to 325°F (160°C). Place the marinated duck legs in a roasting pan, skin-side up, and pour any remaining marinade over the top. Cover with aluminum foil and roast for 2-2.5 hours, until the duck is tender and easily pulls apart.
- 3
Shred the Duck
Once the duck is cooked, remove it from the oven and let it cool slightly. Use two forks to shred the meat, discarding the bones and any excess fat.
Tacos Assembly
- 4
Prepare the Tacos
In a taco shell, place a generous amount of shredded duck, followed by shredded cabbage. Top with wonton crisps for crunch and garnish with cilantro if desired.
- 5
Serve
Serve the tacos immediately with lime wedges on the side for squeezing over the top.
