Peking Duck Tacos Recipe

Score and season

Pat duck breasts dry with paper towels. Using a sharp knife, lightly score the skin in a diamond pattern, cutting only through the skin and fat, not into the meat. Season both sides with kosher salt, black pepper and five-spice powder, massaging gently into the skin and flesh.

Render skin and sear

Place a cold, heavy skillet (cast iron recommended) over medium-low heat. Place duck breasts skin-side down without oil; the fat will render slowly. Cook for about 8–12 minutes, occasionally spooning off excess fat into a heatproof bowl, until the skin is deep golden brown and most fat has rendered. If the skin browns too quickly, lower the heat.

Finish in oven

Transfer the breasts skin-side up to a baking sheet (or leave in oven-safe skillet) and brush skin lightly with the honey + rice vinegar mixture (mix honey and rice vinegar first). Roast in a preheated 375°F (190°C) oven for 6–8 minutes for medium-rare (internal 125–130°F / 51–54°C) or until desired doneness. Remove and rest on a cutting board 8–10 minutes before slicing thinly across the grain into 1/4-inch strips.

While the duck rests, combine hoisin, soy sauce, sesame oil, minced garlic and ginger, water and optional chili paste in a small saucepan or bowl. Warm gently over low heat for 1–2 minutes, stirring, just to meld flavors (do not boil). Taste and adjust: add 1–2 tsp water to loosen if needed. Keep warm until assembly.

In a bowl or jar, whisk rice vinegar, water, sugar and salt until dissolved. Add julienned cucumber and carrot and toss to coat. Let sit at room temperature for at least 10 minutes (or refrigerate up to 2 hours) to quick-pickle. Drain lightly before using.

In a bowl, toss sliced cabbage with the white parts of the scallions and half the chopped cilantro. Squeeze a little lime juice (about 1 tsp) over the slaw and season with a pinch of salt to taste. Reserve green scallion tops and remaining cilantro for garnish. Toast sesame seeds in a dry skillet over medium heat until fragrant, about 1–2 minutes, watching carefully.

Warm tortillas: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side, or wrap stack in foil and warm in a 300°F (150°C) oven for 5–8 minutes. Alternatively, lightly oil a skillet with the neutral oil and warm tortillas briefly to get small char spots.

Assemble tacos: place a small handful (about 2–3 tbsp) of cabbage slaw in the center of each warmed tortilla. Add 3–4 slices of rested duck breast. Spoon 1 tsp of the hoisin-style glaze over the duck. Top with a small amount (about 1 tbsp) of pickled cucumber and carrot, sprinkle with sliced green scallions, chopped cilantro and toasted sesame seeds. Finish with a squeeze of lime to taste. Serve immediately.

Leftover duck fat: reserve any rendered duck fat for other cooking (store refrigerated up to 1 week).