Duck Tacos with Honey Soy Glaze
Comments: Talk about fusion! Here are some duck tacos with a Korean sauce, served in a Japanese Bento Box! Plate up these elegant tacos any way you like and your friends will think you’re spoiling them in in a fancy restaurant!
Total Time: 60 minutes
Yield: 18 Tacos
Serving Size: 6
- 18 MexAmerica Corn Tortillas
- 1 Whole Duck
- Mixed Ground Pepper
- 2 Cups Dried Shitake Mushrooms sliced into thin strips
- 1 Tablespoon Butter
- 1/2 Cup Soy Sauce
- 1/4 Cup Granulated Sugar
- 1/4 Cup Honey
- 1 Teaspoon Vegetable Oil
- 1 Teaspoon Chinese 5-Spice Rub
- 1-2 Cups Radish, cut into thin strips
- 1-2 Cups Garden Onion, sliced thinly on an angle
- The least expensive way to serve duck is to cook the whole bird. It’s also the easiest! Just preheat your oven to 425 F, wash your duck and sprinkle it with salt and pepper. Place it in a roasting pan and roast it uncovered until it’s tender. This will take about 2 hours. Then turn the oven off and let it cool in the oven for another half an hour. If you use a farm raised duck, the skin will be crispy and the meat inside absolutely succulent. All you have to do now is to pull the meat off the bones. Shred the dark meat and slice the breast meat. Then sprinkle it lightly with pepper.
- Mix the mushrooms with enough boiling hot water to cover and set aside for about 10 minutes to plump the mushrooms. When plumped (reconstituted), drain and slice into thin, bite-sized strips. Heat the butter in a small frying pan and sauté them, just until soft, about a minute.
- Whisk together the soy sauce, sugar, honey, oil and 5-spice rub. In a medium sized saucepan over medium heat, bring the mixture to a rolling boil. Reduce the heat and simmer for 5 minutes. Then mix 1 cup with the duck and put it in a serving dish. Serve the rest of the glaze on the side. (Take care to use a large enough pan because the mixture will foam up. Keep the sides stirred down so it won’t burn.)
- Chop the radish and garden onion and place in serving bowls.
- All that’s left is warming the tortillas. You can either warm them on a hot griddle individually or put them in the microwave between two paper towels (up to 6 at a time) for 30 seconds. Put the tortillas in a covered container so they stay soft and warm at the table.
- Place all the serving dishes on the table so everyone can build their own tacos. Gather your hungry guests around and smile!
Chef Lynn’s Tips:
- Single duck breasts can also be used for this recipe if that’s what you have. Either roast them in the oven or sauté them in a frying pan until tender. They will not take as long so be careful not to dry them out.
- Honey-soy glaze is a typical Korean mixture that is great with fish and poultry. I especially love its sweet taste with duck. You will be surprised at how many of these tasty tacos people will want to enjoy!
- I have purposely included dried Shitake mushrooms in this recipe. They are much more flavorful than fresh ones.
- “Chinese Five Spice” is the actual name of the spice. You should find this beautiful blend of anise, cinnamon, star anise, cloves and ginger in any grocery store.
- Careful not to add any salt to any recipe that has soy sauce in it until you taste it. Depending on what type of soy sauce you are using (low sodium or regular), it may already be salty enough.