Five-Spice Duck Tacos
This Japanese-Mexican mashup melds together a mint-ginger slaw with rich, decadent duck in a unique coconut-scallion crepe for its vessel. "The key to this dish is to be patient with marinating the duck," says James Pyo, Owner and Executive Chef of Blue Ocean Robata & Sushi Bar in Carlsbad, California.
- 3 duck breasts, around 8 oz each
- 1 cup soy sauce
- ½ cup Chinese Five-Spice
Coconut Scallion Crepes
- 2 cups all purpose flour
- 3 eggs
- 3 cups of milk
- 1 cup sliced green onion
- 2 tsp salt
(note: this recipe yields 24 crepes)
- ½ head of Napa cabbage
- 3 tbsp mint leaves
- 5 tbsp cilantro
Hoisin lime sauce
- 3 cup Hoisin sauce
- 1 cup lime juice
- 1 inch ginger
- Marinate the duck in a pot with soy sauce and Chinese Five-Spice for one hour. Take the duck out and pan sear for five minutes on both sides. Cut up the duck into bite size pieces.
- Make the Napa-Mint slaw. Thinly slice the cabbage, mint leaves, and cilantro and mix it all together. Set aside until use.
- Make the crepes. Combine in a blender the flour, eggs, milk, sliced green onions, and salt and blend for 10 seconds. Chill it in the fridge for 30 minutes. After chilling, ladle 1 oz crepe mixture in a nonstick pan. The mixture will yield 24 crepes. Set aside until use.
- Make the Hoisin lime sauce. Combine Hoisin sauce with lime. Mix well and set aside until use.
- Make the deep dried ginger garnish. Thinly slice the ginger and deep fry it at 275°. Set aside until use.
- Assemble all the elements together. Put the duck in the crepes, add the cabbage mint slaw on the top, drizzle the Hoisin-lime sauce and garnish with the fried ginger.