Recipes by: Luca Villari and The Lucky Taco’s Sarah and Otis Frizzell.
This recipe was first published in Taste magazine.
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Ingredients
Barbecue sauce
Pickled cucumber
To serve
Method
1.For the barbecue sauce, whisk all the ingredients in a bowl, transfer to a small pot and bring to the boil. Remove from heat and set aside (the barbecue sauce makes about 500ml and will last for one month stored in the fridge).
2.For pickled cucumber, place cucumber and edamame beans in a bowl. Whisk remaining ingredients in a jug then pour over the cucumber and beans – do this just before serving as you only want to pickle the vegetables for a few minutes.
3.Mix the cabbage and beansprouts in a small bowl and season.
4.Place shredded duck in a frying pan on medium-high heat to warm through, stirring in a few spoonfuls of the barbecue sauce to flavour and bind the meat.
5.Heat a dry frying pan over high heat. Prepare a large piece of tinfoil.
6.When pan is really hot, place in tortillas, one at a time, for a few seconds on each side. They are ready when they puff up and go a little brown around the edges. As each taco is ready, place it on the foil in a stack and enclose with foil to keep warm.
7.To serve, place a handful of cabbage mix on a warmed tortilla, followed by some shredded duck meat and some drained pickled vegetables. Sprinkle with coriander leaves and add a few dots of hot sauce if desired.
Note
- Crispy whole barbecue duck takes time to prepare, from the drying process, to the roasting in the specialised duck ovens, to the mouth-watering finished product we see hanging in the windows of Cantonese restaurants. If you can’t manage to source a whole roast barbecue duck for this recipe you could use roast duck breasts instead.
