Korean BBQ Duck Tacos
A delicious mix of flavors topped off with Kim Chi Slaw, this dish is easy to make and is sure to be a staple in your duck dishes!
Third Place 2011 Chef Recipe Contest, Chef Greg Reggio
Ingredients
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1/2 cup Soy Sauce
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2 Tbsp Peanut Oil
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1/2 tsp Toasted Sesame Oil
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1/2 cup Molasses
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1 Tbsp Fresh Ginger
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2 Tbsp Fresh Garlic
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1 Serrano Pepper, whole
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1/4 cup Tabasco Red Pepper Jelly
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2 Tbsp Balsamic Vinegar
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1/2 tsp Garlic Powder
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1/2 tsp Kosher Salt
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1/2 cup Olive Oil
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2 Tbsp Soy Sauce
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1 cup BBQ Sauce
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2 Tbsp Toasted Sesame Oil
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2 Tbsp Sesame Seeds
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1/2 cup Kim Chi (chopped 1/4”)
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1 cup Green Cabbage (chopped 1/4”)
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1 cup Cucumber (diced 1/4”)
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1/4 cup Green Onions (white and green), chopped
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1/4 cup Cilantro Leaves, roughly chopped
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2 Tbsp Sesame Seeds
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15 - 6” Flour Tortillas
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Leaf Lettuce
Directions
BBQ Sauce
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1
Combine Soy Sauce, Peanut Oil, Toasted Sesame Oil, Molasses, Fresh Ginger, Fresh Garlic, 1 Serrano Pepper and blend in a food processor until well blended.
Pepper Jelly Dressing
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1
Combine Tabasco Red Pepper Jelly, Balsamic Vinegar, Garlic Powder, Kosher Salt and Olive Oil.
Korean BBQ Duck
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1
Combine Soy Sauce, BBQ Sauce, Toasted Sesame Oil, and Sesame Seeds into a mixing bowl and whisk until all ingredients are incorporated.
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2
Pull apart any large chunks of duck meat. The target size of the chunks should be no more than 1 inch wide by 2-3 inches long.
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3
Add the duck meat to the mixing bowl. Toss to coat each piece of duck meat.
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4
Add duck to pre-heated skillet and allow to cook until duck meat is hot and slightly caramelized.
Kim Chi Slaw
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1
Mix Kim Chi, Green Cabbage, Cucumber ,Chopped Green Onions, Cilantro Leaves, Sesame Seeds and Pepper Jelly Dressing in a mixing bowl.
Assemble Tacos
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1
Heat 6” flour tortillas.
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2
Place lettuce leaf on tortilla.
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3
Place approx. 1 oz Korean BBQ Duck Meat on lettuce.
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4
Garnish with Kim Chi Slaw.
