Peking Duck Tacos

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Of all the dishes in Chinese cuisine, one of the most mouth-watering (and often times intimidating to recreate) is Peking Duck. With an intricate and lengthy preparation process, the first taste will let everyone know it is more than worth the hard work! For this dish, I wanted to marry the complex techniques and flavors of the Peking duck, with the traditional simplicity of tacos.


Peking Duck Tacos


  • 4–5 Duck Breasts
  • 1 Diced Shallot
  • 1 Julienned Cucumber
  • 4 Sliced Green Onion Stems
  • 5 Shredded Bok Choy Leaves
  • 3 Julienned Carrots (Optional)
  • Rachel Cheese
  • 1/2 Tbsp Sea Salt
  • 1/2 Tbsp White Pepper
  • 1 Tbsp Honey
  • 2 Tsp Chinese Five Spice Powder
  • 2 Tbsp Dark Soy Sauce
  • 2 Tbsp Palm Sugar
  • 2 Tbsp Sesame Oil
  • 3 Tsp Rice Wine or Shaoxing wine
  • Tortillas
  • Chipotle Hoisin Sauce
  • Habanero Duck Sauce


  1. Mix together the marinade ingredients in a large bowl.
  2. Add the duck breasts, making sure each breast is thoroughly coated. Let marinate for 1–3 hours.
  3. Place marinated breasts skin down in an oven safe frying pan, crisping the skin. (For about 10 minutes).
  4. Place the pan under the broiler for 4–8 minutes.
  5. Remove from broiler, and let rest.
  6. Slice the breasts and add to tortillas.
  7. Add the shallot, cucumber, green onions, Bok Choy, carrots, and Rachel cheese to the tacos.
  8. Drizzle on either the Chipotle Hoison sauce or the Habenero Plum Sauce.
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