Soft corn tortillas are transformed into crunchy taco shells right before your eyes! They are then packed with delicious saucy shredded Hoisin duck, crunchy radish rounds, and fresh green leaves. You won’t believe how tasty and easy this dish is!
Boschendal Shredded Duck Tacos
Boschendal Shredded Duck Tacos
with spring onions, radish rounds & hoisin sauce
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Corn
- Corn Tortillas
- Free-range Duck Breast
- Free-range Duck Breasts
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Green Leaves
- Hoisin Sauce
- Lime Juice
- Radish
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
DAZZLING DUCK
Preheat the oven to 180°C and place an oven rack in the center of the oven. Pat the duck dry with a paper towel. Place the duck breast in a cold pan skin-side down without oil (the duck breast will render its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breast, and cook for 4-5 minutes on the other side until cooked through. Remove from the pan on completion and allow to rest for 3 minutes. On completion, place on a chopping board. Using two forks (one to secure the duck and the other to shred), gently shred the duck and set aside.
DIY TACO SHELLS
Place the tortillas on a plate and pop in the microwave for 30 seconds until pliable. Alternatively, heat them up in a pan for 30 seconds per side. Carefully pull the oven rack out the oven and use tongs to drape each tortilla over two bars of the oven rack (to resemble the shape of hard taco shells). If the tortillas start cracking, simply pop them back in the microwave or the pan for another 30 seconds. Pop the rack back in the hot oven and bake for about 5 minutes or until the tortillas are golden and crispy. Carefully remove the shells from the rack and place on a chopping board to cool slightly.
ALMOST THERE…
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the spring onion whites and fry for 1-2 minutes, until fragrant, shifting occasionally. Add the shredded duck and the hoisin sauce. Mix until the duck is fully coated in the sauce. Leave to cook for 2-3 minutes until the sauce has reduced slightly. Season to taste.
LET’S TACO ‘BOUT IT!
Fill each taco shell with the shredded green leaves. Top with the hoisin duck, the radish rounds, and the corn. Sprinkle over the sliced chilli (to taste), the picked coriander, and the spring onion greens. Drizzle over the lime juice (to taste). Dive in, Chef!
Free-range Duck Breast - 1
Corn Tortillas - 3
Spring Onion - 1
Hoisin Sauce - 25ml
Green Leaves - 20g
Radish - 20g
Corn - 50g
Fresh Chilli - 1
Fresh Coriander - 4g
Lime Juice - 15ml
DAZZLING DUCK
Preheat the oven to 180°C and place an oven rack in the center of the oven. Pat the duck dry with a paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 4-5 minutes on the other side until cooked through. Remove from the pan on completion and allow to rest for 3 minutes. On completion, place on a chopping board. Using two forks (one to secure the duck and the other to shred), gently shred the duck and set aside.
DIY TACO SHELLS
Place the tortillas on a plate and pop in the microwave for 30 seconds until pliable. Alternatively, heat them up in a pan for 30 seconds per side. Carefully pull the oven rack out the oven and use tongs to drape each tortilla over two bars of the oven rack (to resemble the shape of hard taco shells). If the tortillas start cracking, simply pop them back in the microwave or the pan for another 30 seconds. Pop the rack back in the hot oven and bake for about 5 minutes or until the tortillas are golden and crispy. Carefully remove the shells from the rack and place on a chopping board to cool slightly.
ALMOST THERE…
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the spring onion whites and fry for 1-2 minutes, until fragrant, shifting occasionally. Add the shredded duck and the hoisin sauce. Mix until the duck is fully coated in the sauce. Leave to cook for 2-3 minutes until the sauce has reduced slightly. Season to taste.
LET’S TACO ‘BOUT IT!
Fill each taco shell with the shredded green leaves. Top with the hoisin duck, the radish rounds, and the corn. Sprinkle over the sliced chilli (to taste), the picked coriander, and the spring onion greens. Drizzle over the lime juice (to taste). Dive in, Chef!
Free-range Duck Breasts - 2
Corn Tortillas - 6
Spring Onions - 2
Hoisin Sauce - 45ml
Green Leaves - 40g
Radish - 40g
Corn - 100g
Fresh Chillies - 2
Fresh Coriander - 8g
Lime Juice - 30ml
DAZZLING DUCK
Preheat the oven to 180°C and place an oven rack in the center of the oven. Pat the duck dry with a paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 4-5 minutes on the other side until cooked through. Remove from the pan on completion and allow to rest for 3 minutes. On completion, place on a chopping board. Using two forks (one to secure the duck and the other to shred), gently shred the duck and set aside.
DIY TACO SHELLS
Place the tortillas on a plate and pop in the microwave for 30 seconds until pliable. Alternatively, heat them up in a pan for 30 seconds per side. Carefully pull the oven rack out the oven and use tongs to drape each tortilla over two bars of the oven rack (to resemble the shape of hard taco shells). If the tortillas start cracking, simply pop them back in the microwave or the pan for another 30 seconds. Pop the rack back in the hot oven and bake for about 5 minutes or until the tortillas are golden and crispy. Carefully remove the shells from the rack and place on a chopping board to cool slightly.
ALMOST THERE…
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the spring onion whites and fry for 1-2 minutes, until fragrant, shifting occasionally. Add the shredded duck and the hoisin sauce. Mix until the duck is fully coated in the sauce. Leave to cook for 2-3 minutes until the sauce has reduced slightly. Season to taste.
LET’S TACO ‘BOUT IT!
Fill each taco shell with the shredded green leaves. Top with the hoisin duck, the radish rounds, and the corn. Sprinkle over the sliced chilli (to taste), the picked coriander, and the spring onion greens. Drizzle over the lime juice (to taste). Dive in, Chef!
Free-range Duck Breasts - 3
Corn Tortillas - 9
Spring Onions - 3
Hoisin Sauce - 60ml
Green Leaves - 60g
Radish - 60g
Corn - 150g
Fresh Chillies - 3
Fresh Coriander - 12g
Lime Juice - 45ml
DAZZLING DUCK
Preheat the oven to 180°C and place an oven rack in the center of the oven. Pat the duck dry with a paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 4-5 minutes on the other side until cooked through. Remove from the pan on completion and allow to rest for 3 minutes. On completion, place on a chopping board. Using two forks (one to secure the duck and the other to shred), gently shred the duck and set aside.
DIY TACO SHELLS
Place the tortillas on a plate and pop in the microwave for 30 seconds until pliable. Alternatively, heat them up in a pan for 30 seconds per side. Carefully pull the oven rack out the oven and use tongs to drape each tortilla over two bars of the oven rack (to resemble the shape of hard taco shells). If the tortillas start cracking, simply pop them back in the microwave or the pan for another 30 seconds. Pop the rack back in the hot oven and bake for about 5 minutes or until the tortillas are golden and crispy. Carefully remove the shells from the rack and place on a chopping board to cool slightly.
ALMOST THERE…
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the spring onion whites and fry for 1-2 minutes, until fragrant, shifting occasionally. Add the shredded duck and the hoisin sauce. Mix until the duck is fully coated in the sauce. Leave to cook for 2-3 minutes until the sauce has reduced slightly. Season to taste.
LET’S TACO ‘BOUT IT!
Fill each taco shell with the shredded green leaves. Top with the hoisin duck, the radish rounds, and the corn. Sprinkle over the sliced chilli (to taste), the picked coriander, and the spring onion greens. Drizzle over the lime juice (to taste). Dive in, Chef!
Free-range Duck Breasts - 4
Corn Tortillas - 12
Spring Onions - 4
Hoisin Sauce - 85ml
Green Leaves - 80g
Radish - 80g
Corn - 200g
Fresh Chillies - 4
Fresh Coriander - 15g
Lime Juice - 60ml
Woolies Products in this dish
