Charsiu Pulled Duck Tacos (3 Tacos) Recipe
Slow roasted pulled duck, Cabbage slaw, Wonton crisps
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Ingredients
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Pulled Duck
Cabbage Slaw
Wonton Crisps
Tacos Assembly
Method
Pulled Duck Preparation
- 1
Prepare the Marinade
In a bowl, combine soy sauce, hoisin sauce, brown sugar, five-spice powder, minced garlic cloves, grated ginger, and water. Mix well until the sugar is dissolved.
- 2
Slow Cook the Duck
Place the duck legs in a slow cooker and pour the marinade over them. Cook on low for 6-8 hours or until the duck is tender and easily shreds.
- 3
Shred the Duck
Once cooked, remove the duck legs from the slow cooker and let them cool slightly. Shred the meat using two forks, discarding the bones and skin.
Cabbage Slaw Preparation
- 4
Mix the Slaw Ingredients
In a large bowl, combine the sliced cabbage, grated carrot, chopped cilantro, lime juice, olive oil, salt, and pepper. Toss well to ensure all ingredients are evenly coated.
- 5
Chill the Slaw
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Wonton Crisps Preparation
- 6
Prepare the Oil
In a deep pan, heat vegetable oil over medium heat.
- 7
Fry the Wonton Wrappers
Once the oil is hot, fry the wonton wrappers in batches until golden brown and crispy, about 1-2 minutes per side. Remove and drain on paper towels.
Tacos Assembly
- 8
Assemble the Tacos
Take a soft taco shell, add a generous amount of pulled duck, top it with cabbage slaw, and garnish with wonton crisps for added crunch.
- 9
Serve
Serve immediately with lime wedges on the side for extra flavor.
