Crispy Duck Tacos

Crispy Duck Tacos
  • 2 servings
  • 30 mins to prepare
Print This


  • 2 duck breasts, skin removed
  • 1 red onion finely sliced
  • For the salad
  • 4 radishes cut into matchsticks
  • 8 sugar snap peas diagonally sliced
  • Handful of shredded red cabbage
  • Handful of chopped coriander
  • For the dressing
  • 1 tbsp olive oil
  • Juice of 1 lime
  • Splash of soy sauce
  • 1 chilli, finely sliced
  • 1 garlic clove crushed
  • To serve
  • 4 tortilla breads lightly griddled



  1. Preheat the oven to 200°c / 180°c fan / 400°f / gas mark 6.
  2. Place the duck breasts onto a tray with the onion and roast in the oven for 30 minutes.
  3. Mix the oil, lime juice, soy sauce, chilli and garlic together to make the dressing and set aside.
  4. Reserving some chopped chilli and coriander to use as a garnish, place the salad veggies into a bowl, mix with most of the dressing and season to taste.
  5. Shred the duck using two forks.
  6. Take a warm tortilla, fill with the salad, top with duck then serve with an extra drizzle of the reserved dressing, and a sprinkle of the remaining chopped chilli and coriander to garnish.


For a vegan friendly recipe why not try jack fruit — it has the same texture and tastes just as delicious.