A delicious slow roasted duck taco recipe

Slow roasted duck tacos
Stretch it out: add rice and salad to make your duck tacos go further Credit: Nicola Corbishley

Food blogger Nicky Corbishley shares her slow roasted shredded duck taco recipe with spring onions, baby leaves and plum and ginger sauce.

When Nicky Corbishley won the NEFF Next Cookaholic 2016 title following a high-pressure cook-off in front of a crowd at Big Feastival, Nicky's whole life changed. She’s since gone from blogger to full-time foodie and is working with NEFF to create simple but delicious twists on classic recipes, like these delicious duck tacos (recipe below).

Of the dish, Nicky says: “I love cooking duck this way – and I realised it would make an outstanding taco filling. It's a real change from the usual roast chicken, a bit more time consuming but worth it – and the kids love the spicy plum sauce so much I always make extra so we can save some for another dish.

“It's hard to go wrong with the VarioSteam feature built in to NEFF®’s Slide&Hide oven: although the meat is in the oven for a long time, this brilliant setting makes sure it stays perfectly moist on the inside while the skin gets crisp.

“If you want to stretch the recipe for a crowd, just add a pile of rice and some salad on the side.”

Slow roasted shredded duck taco recipe

Juicy, tender duck with a crispy skin – shredded up and served taco style.

Slow cooking the duck in the oven using NEFF’s VarioSteam function keeps the meat lovely and moist.

Serves 4-6

Ingredients:

  • 1 duck, approximately 1.8kg in weight
  • Pinch of salt and pepper
  • For the plum and ginger sauce:
  • 1 tbsp vegetable oil
  • 1 red onion, peeled and chopped
  • 1 thumb-sized piece of ginger, peeled and finely chopped
  • 4 cloves garlic, peeled and minced
  • 8 large ripe plums, de-stoned and cut into small pieces (leave the skin on)
  • 6 tbsp soy sauce
  • 4 tbsp honey
  • 1 tbsp Chinese rice wine vinegar
  • 2 tbsp sweet chilli sauce

Tacos: 

  • 8 corn tortillas, warmed in the oven just before serving
  • 1 red onion, peeled and finely sliced
  • 12 baby tomatoes (I use a mixture of red and yellow tomatoes)
  • 1 large Romaine lettuce, sliced
  • 150ml sour cream
  • Small bunch fresh coriander, roughly torn

Method:

  1. Preheat your NEFF oven to CircoTherm 145C with medium steam.
  2. Place a wire rack on top of a large baking tin.
  3. Dry the duck skin with kitchen paper and lightly score the breast skin in a criss-cross pattern. Sprinkle with a good pinch of salt and pepper and place on the wire rack, over the baking tin, breast-side up. Place in the oven for 3 hours and 30 minutes. After one hour and ten minutes carefully turn the duck over so that it’s breast-side down. After a further hour and ten minutes, turn over so that it’s breast-side up again – this helps the juices and fat to distribute evenly, allowing for juicier meat and a crisper skin without the need for basting.
  4. While the duck is cooking, make the sauce. Heat the oil in a medium-sized saucepan and add the onion. Cook on a medium heat for 5 minutes until softened. Add in the remaining sauce ingredients, stir and bring to the boil. Turn down the heat and simmer for 20 minutes. Then, turn off the heat and leave to cool slightly before carefully blending in the pan using a stick blender.
  5. Once the duck has been in the oven for 3 hours and 30 minutes, remove from the oven and brush 3-4 tbsp of the plum sauce over the duck. Place back in the oven and cook for a further 10 minutes until dark brown.
  6. Remove from the oven and rest for 10 minutes, then place on a chopping board and shred the meat using two forks.
  7. Pile the meat up inside the warmed corn tortillas along with the sliced onion, chopped tomatoes and lettuce. Drizzle with sour cream and warm plum sauce then sprinkle with chopped coriander before serving.
Could you be the next NEFF Cookaholic? 

Do you love cooking and coming up with delicious new recipes to share with family and friends? 

Then why not enter your twist on a classic dish into the NEFF Next Cookaholic Competition for a chance to win £10,000 worth of foodie-tastic NEFF appliances. 

For more information on how to enter and the final – a live cook off at The Big Feastival – plus fab recipes from the 2016 winner, Nicky Corbishley, visit tgr.ph/NEFF