Peking Duck Taco
Duck breast dry-brined with five-spice, rendered slowly from a cold pan until the skin shatters, then sliced thin over hoisin-swiped tortillas. Small flour tortillas stand in for mandarin pancakes — scallion and cucumber do the rest.
- Time
- 1 hr 30 min
- Heat
- Yield
- 8 tacos
- Region
- CDMX
Ingredients
Duck
To build
Method
Score the duck skin in a tight crosshatch without cutting into the flesh, then season all over with the salt and five-spice.
Refrigerate the breasts uncovered, skin side up, so the skin dries out and crisps better later.
Lay the breasts skin side down in a cold, dry skillet, set it over medium-low heat, and render until the skin is deep golden and crackling, pouring off fat as it collects.
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Flip and kiss the flesh side just until the duck reaches medium-rare, brushing the skin with the honey and soy as it finishes.
Rest the duck skin side up so the juices settle and the skin stays crisp.
Slice thin on the bias, warm the tortillas, swipe each with hoisin, and shingle on duck, scallion, cucumber, and a pinch of sesame.
Build the plate
