Peking Duck Tacos
10 servings
90 minutes
Tacos with Peking duck is an exquisite union of Eastern and Mexican cuisine, where the crispy skin of the duck combines with tender meat enriched with the aromas of Chinese spices. The dish's history begins with traditional Peking duck, known for its unique texture. In this recipe, the duck meat is soaked in a rich marinade, roasted to perfect crispness, and complemented by fresh vegetables and sauces. Serving in tortillas adds a modern touch to the dish, creating a harmony of flavors—from sweet-salty to spicy. This dish is perfect for festive dinners or special occasions, impressing with its depth of flavor and elegance in presentation. Enjoy Peking duck tacos with a glass of wine or fresh beer, creating a gastronomic journey between continents.
1
Heat salt in a dry pan, add the 'Five Spices' mix, stir, then remove from heat after half a minute and add sesame. Prepare a marinade in a bowl: crush garlic with a knife and separate into strands, chop ginger coarsely, slice the leek stem into rings, and mix everything with 50 ml of oyster sauce, chu-hou paste, and 50 ml of hoisin sauce.
- Salt: 10 g
- Chinese Five Spice: 2 tablespoons
- Sesame: 10 g
- Garlic: 15 g
- Ginger: 30 g
- Leek: 2 stems
- Chu-Hou Pasta: 50 g
- Oyster sauce: 100 ml
- Hoisin sauce: 100 ml
2
Gut the duck, singe the down, and pluck the thick feathers from the breast and legs with culinary tweezers. Rub the inside of the duck with a mixture of salt, 'Five Spices,' and sesame seeds, then place the marinade inside the bird. Secure the skin with bamboo sticks or toothpicks and refrigerate overnight.
- Duck: 1 piece
- Salt: 10 g
- Chinese Five Spice: 2 tablespoons
- Sesame: 10 g
- Chu-Hou Pasta: 50 g
- Oyster sauce: 100 ml
- Hoisin sauce: 100 ml
3
Heat the molasses in the microwave (about a minute) and mix with vinegar. Dip the duck in boiling water for two seconds, generously brush the skin with the molasses and vinegar mixture, and leave it in a well-ventilated area for three to four hours - the skin should dry well. After that, send the duck to the oven and bake for one hour and twenty minutes at 160 degrees.
- Syrup: 40 g
- Red wine vinegar: 30 ml
4
Remove the filling from the duck. Make a cut in the middle of the body and separate the breast and legs (remove the bones from the legs). Heat vegetable oil and pour it over the duck skin to make it crispy, then cut the bird meat into large slices about one centimeter thick.
- Vegetable oil: 15 ml
5
Cut out four circles with a diameter of 10 cm from the flatbread, quickly fry them in a dry pan until browned but still soft. Brush each circle with unagi sauce. Slice the leek and peeled cucumber into thin strips.
- Unagi sauce: 10 ml
- Leek: 2 stems
- Cucumbers: 2 pieces
6
Mix soy sauce, 50 ml hoisin sauce, 50 ml oyster sauce, black bean paste, O.K. sauce, sesame paste, red pickled tofu, and rice wine in a saucepan. Cook for ten minutes on low heat, stirring with a whisk, and add a little water if needed. Place strips of cucumber and leek, slices of duck, and drizzle with sauce on each pancake.
- Soy sauce: 10 ml
- Hoisin sauce: 100 ml
- Oyster sauce: 100 ml
- Black bean paste: 20 ml
- Sauce O.K.: 20 ml
- Sesame paste: 15 ml
- Marinated Red Tofu: 5 g
- Sweet rice wine: 30 ml
7
Use a mandoline or slicer to turn the daikon into thin long strips and garnish the finished tacos with it. It can be served with fried potatoes and beer.
- Daikon: 40 g