Fast Hoisin Duck & Cos Salad Tacos
with Garlic Aioli Drizzle- Eggs
- Gluten
- Soy
- Wheat
- Sesame
- May contain traces of allergens
- Milk
- Soy
Ingredients
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Baby Cos Lettuce
360 g
Roast Duck Breast
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Cucumber
1 packet
Hoisin Sauce
(Contains: Soy, Sesame;)
Cooking Steps
• Finely shred baby cos lettuce. Thinly slice cucumber into sticks.
• Remove label from the roast duck breast tray (do not peel or puncture the plastic film). • Microwave on high for 3 minutes. Carefully remove plastic film. Using paper towel, pat the duck skin dry, then rub with a good pinch of salt. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook duck, skin-side down, until skin is golden brown, 3-5 minutes. • Reduce heat to medium, then stir in hoisin sauce, the soy sauce and a splash of water, turning duck to coat, 1 minute. Season with salt and pepper. Transfer to a plate to rest.
• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine cos lettuce, cucumber, half the garlic aioli and a drizzle of olive oil. Season to taste.
• Slice duck. • Build tacos by filling with cucumber salad and hoisin duck. Spoon over any remaining glaze from the pan. Drizzle over the remaining aioli. Enjoy! FANCIFY ME: If you've added a fancify bundle, thinly slice long chilli. Top tacos with sesame seeds and chilli. Tear over coriander.
