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BBQ Duck Wonton Tacos with Crunchy Slaw
Recipes
BBQ Duck Wonton Tacos with Crunchy Slaw
12 servings
4 hours total (Active 45 minutes)

Ingredients

…for duck
  • 1 whole duck, thawed
  • 1 (2-inch) piece fresh ginger
  • 6 cloves garlic
  • 6 green onions
  • 1 cup teriyaki sauce
  • ½ cup rice vinegar
  • ¼ cup light brown sugar
  • 2 cups chicken stock
  • 2 tablespoons lemongrass spice paste
  • 2 tablespoons chili garlic sauce
  • …for slaw
  • 1 cup Nappa cabbage
  • ½ cup seedless cucumber
  • ½ cup cilantro leaves
  • 1 lime, for juice
  • 1 tablespoon grapeseed oil
  • ½ cup matchstick carrot
…to serve
  • 4 cups vegetable oil, for frying
  • 1 (12-oz) package wonton wrappers
  • Kosher salt (optional)
  • 2 limes
  • Sriracha sauce (optional)

Steps

    1. Prepare duck. Remove neck parts & gizzards (if applicable). Cut along right side of backbone from tail to neck; repeat with left side. Break breastbone by pressing down on wings. Remove wing tips if desired (wash hands).
    2. Preheat oven to 350°F. Peel and mince ginger, mince garlic, slice green onions. Reserve one-half each of minced ginger and garlic, and reserve one-half of sliced onions. Add remaining one half of ginger, garlic, and onions to large bowl. Add teriyaki sauce, rice vinegar, light brown sugar, chicken stock, lemongrass spice paste and chili garlic sauce; stir until well blended. Add duck and toss to coat well. Transfer bowl contents to roasting pan and braise 2–2 ½ hours until fork tender. Remove from oven and chill.
    3. Remove fat cap from braising liquid. Remove duck and shred meat (discard skin and bones). Place duck meat and 1 cup braising liquid in small saucepan on low until warm and 165°F.
    4. Prepare slaw. Thinly slice Nappa cabbage, julienne cucumber, and pick cilantro leaves. Squeeze lime for juice (2 tablespoons). Combine in medium bowl: Nappa cabbage, cucumber, cilantro, lime juice, grapeseed oil, matchstick carrots, and reserved ginger, garlic and green onions until well blended; set aside.
    5. Heat oil in large Dutch oven to 350°F. Place one wonton in oil, and press down in the center, using a spoon, to form a taco shell shape. Fry 1 minute or until browned and crisp. Transfer to paper towel-lined baking sheet. Repeat with remaining wonton skins; season with salt (if desired).
    6. To serve, place 2 tablespoons duck in each wonton shell and top with 1 tablespoon slaw; serve with lime wedges and sriracha sauce (if desired).

Amount per 1⁄12 recipe serving: Calories 410, Total Fat 21g, Sat Fat 6g, Trans Fat 0g, Chol 55mg, Sodium 1120mg, Total Carb 37g, Fiber 1g, Sugars 15g, Protein 17g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 15%