Recipe: Slow Roast Shredded Duck Tacos with Plum and Ginger Sauce

Ingredients

• 1 duck, approx. 1.8kg in weight
• Pinch of salt and pepper

Plum and ginger sauce:

• 1 tbsp vegetable oil
• 1 red onion, peeled and chopped
• 1 thumb-sized piece of ginger, peeled and chopped finely
• 4 cloves garlic, peeled and minced
• 8 large ripe plums, de-stoned and cut into small pieces (leave the skin on)
• 6 tbsps soy sauce
• 4 tbsps honey
• 1 tbsp Chinese rice wine vinegar
• 2 tbsps sweet chilli sauce

Tacos:

• 8 Corn tortillas, warmed in the oven just before serving
• 1 red onion, peeled and finely sliced
• 12 baby tomatoes (I used a mixture of red and yellow tomatoes)
• 1 large Romaine lettuce, sliced
• 150ml sour cream
• Small bunch fresh coriander, roughly torn

Allergens highlighted in bold

Preheat your NEFF oven to CircoTherm® 145°C with medium steam. Place a wire rack on top of a large baking tin. Dry the duck skin with kitchen paper and lightly score the breast skin in a criss-cross pattern.

Sprinkle with a good pinch of salt and pepper and place on the wire rack, over the baking tin, breast-side up. Place in the oven for 3 hours and 30 minutes. After one hour and ten minutes, carefully turn the duck over so that it’s breast-side down. After a further hour and ten minutes, turn over so that it’s breast-side up again (this helps the juices and fat to distribute evenly allowing for juicier meat and a crisper skin – without the need for basting).

Sprinkle with a good pinch of salt and pepper and place on the wire rack, over the baking tin, breast-side up. Place in the oven for 3 hours and 30 minutes. After one hour and ten minutes, carefully turn the duck over so that it’s breast-side down. After a further hour and ten minutes, turn over so that it’s breast-side up again (this helps the juices and fat to distribute evenly allowing for juicier meat and a crisper skin – without the need for basting).

Once the duck has been in the oven for 3 hours and 30 minutes, remove from the oven and brush 3-4 tbsp of the plum sauce over the duck. Place back in the oven and cook fora further 10 minutes until dark brown.

Remove from the oven and rest for 10 minutes, then place on a chopping board and shred the meat using two forks.

Pile the meat up inside the warmed corn tortillas along with the sliced onion, chopped tomatoes and lettuce. Drizzle on sour cream and warm plum sauce then sprinkle with chopped coriander before serving.