Roast duck tacos with pickled cucumber and spicy barbecue sauce

Name: Roast duck tacos with pickled cucumber and spicy barbecue sauce
Total time: 40 min
Ingredients: Barbecue sauce; 250 millilitres hoisin sauce; 200 millilitres ketchup; 150 millilitres rice vinegar; juice 1 orange; 1 tablespoon honey; 1 red chilli, deseeded and chopped; Pickled cucumber; 1 telegraph cucumber, thinly sliced on a mandoline or with a sharp knife; 100 grams shelled edamame beans; 125 millilitres rice vinegar; 40 grams white sugar; 1 red chilli, thinly sliced; To serve; 1/2 white cabbage, shredded; handful beansprouts; 1 crispy-skinned barbecue duck, deboned and shredded (available from Asian supermarkets); 12 small, soft flour tortillas; picked coriander leaves, to garnish

www.nzwomansweeklyfood.co.nz

A Mexican favourite gets an Asian twist in this roast duck taco recipe. The Lucky Taco's Otis and Sarah Frizzell joined forces with Luca Villari to create these delicious tacos complete with homemade...

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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Ingredients

Barbecue sauce
250 millilitres hoisin sauce
200 millilitres ketchup
150 millilitres rice vinegar
juice 1 orange
1 tablespoon honey
1 red chilli, deseeded and chopped
Pickled cucumber
1 telegraph cucumber, thinly sliced on a mandoline or with a sharp knife
100 grams shelled edamame beans
125 millilitres rice vinegar
40 grams white sugar
1 red chilli, thinly sliced
To serve
1/2 white cabbage, shredded
handful beansprouts
1 crispy-skinned barbecue duck, deboned and shredded (available from Asian supermarkets)
12 small, soft flour tortillas
picked coriander leaves, to garnish