Ingredients:

  • 4 large Duck Legs, skin on (approx. 700 g)
  • 2 tsp Kosher Salt
  • 1 tsp Ground Black Pepper
  • 1 tsp Five-Spice Powder
  • 2 pods Star Anise
  • 1 inch Fresh Ginger, sliced thinly
  • 1/2 cup Cherry Jam (120 ml)
  • 2 Tbsp Apple Cider Vinegar (30 ml)
  • 1–2 tsp Chipotle Paste in Adobo (5–10 ml)
  • 1 Tbsp Dark Brown Sugar (15 g)
  • 1 Tbsp Soy Sauce, low sodium (15 ml)
  • 2 cups Green Cabbage, finely shredded (250 g)
  • 1 medium Carrot, shredded (100 g)
  • 1/4 small Red Onion, very finely sliced (25 g)
  • 1/2 cup Fresh Coriander (Cilantro), roughly chopped (10 g)
  • 2 Tbsp Lime Juice, freshly squeezed (30 ml)
  • 1 Tbsp Extra Virgin Olive Oil (15 ml)
  • Salt and Pepper, To taste
  • 8–10 Small Corn or Flour Tortillas
  • 1/4 cup Sour Cream or Crème Fraîche (optional garnish)
  • 2 Lime Wedges, for serving

Instructions:

  1. Score and Season the Duck: Pat the duck legs completely dry. Use a very sharp knife to score the skin only (do not cut into the meat) in a cross-hatch pattern. Rub vigorously with salt, pepper, and five-spice powder, ensuring seasoning gets into the score lines.
  2. Render the Fat (Slow and Low): Place the seasoned duck legs, skin-side down, in a cold cast iron skillet or heavy frying pan. Add the star anise and ginger slices around the legs.
  3. Start Heating: Place the pan over very low heat. Cook for 45–60 minutes without turning. The goal is slowly melt (render) the fat out of the skin, resulting in a pool of clear fat and crispy skin.
  4. Finish Roasting: Preheat oven to 180°C (350°F). Carefully pour off the rendered fat. Place the duck legs, skin-side up, on a roasting rack and transfer to the oven. Roast for another 30 minutes until the internal temperature reaches 85°C (185°F) and the skin is beautifully golden and crisp.
  5. Shred the Meat: Remove the duck from the oven and let rest for 10 minutes. Discard the skin (or roughly chop and reserve the crispy bits). Using two forks, shred all the tender meat from the bone.
  6. Make the Glaze: While the duck rests, combine all Glaze ingredients (jam, vinegar, chipotle paste, sugar, soy sauce) in a small saucepan. Bring to a gentle simmer over medium heat, stirring constantly until the sugar is dissolved and the glaze thickens slightly (about 5 minutes). Taste and adjust heat if necessary.
  7. Coat the Duck: Add the shredded duck meat (and reserved crispy skin pieces, if using) to the saucepan with the glaze. Toss gently until the duck is completely coated and piping hot. Keep warm.
  8. Prepare the Slaw: In a large bowl, combine the shredded cabbage, carrot, red onion, and fresh coriander. Whisk together the olive oil and lime juice, then pour over the vegetables. Season with salt and pepper. Toss well just before serving to maintain crunch.
  9. Heat the Tortillas: Warm the tortillas briefly—either in a dry frying pan for 30 seconds per side until lightly charred, or stacked and wrapped in a damp tea towel in the microwave for 45 seconds. Keep them warm and soft.
  10. Build the Tacos: Place a generous spoon of the warm glazed duck meat onto a tortilla. Top with a spoonful of the zesty lime slaw.
  11. Garnish and Serve: Add a drizzle of sour cream or crème fraîche (optional) and serve immediately with fresh lime wedges.