Fusion

Peking Duck Taco

Name: Peking Duck Taco
Prep time: 31 min
Cook time: 59 min
Total time: 1 h 30 min
Yield: 8 tacos
Cuisine: Mexican
Ingredients: 2 (about 1 1/2 lb) Duck breasts; 1 1/2 tsp Kosher salt; 1 tsp Five-spice powder; 1 tbsp Honey; 1 tsp Soy sauce; 8 Small flour tortillas; 1/3 cup Hoisin sauce; 4 Scallions, slivered; 1/2 Cucumber, cut into matchsticks; 1 tsp Toasted sesame seeds

Duck breast dry-brined with five-spice, rendered slowly from a cold pan until the skin shatters, then sliced thin over hoisin-swiped tortillas. Small flour tortillas stand in for mandarin pancakes — scallion and cucumber do the rest.

Time: 1 hr 30 min
Heat
Yield: 8 tacos
Region: CDMX

Ingredients

Duck

To build

Per-100g nutrition (8 ingredients verified)

Ingredient	kcal	Protein	Fat	Carbs
Kosher salt	0	0 g	0 g	0 g
Five-spice powder	282	13.5 g	14.3 g	49.7 g
Honey	304	0.3 g	0 g	82.4 g
Soy sauce	53	8.1 g	0.6 g	4.9 g
Small flour tortillas	297	8.1 g	8.1 g	51.4 g
Hoisin sauce	220	3.3 g	3.4 g	44.1 g
Scallions, slivered	567	20 g	50 g	20 g
Toasted sesame seeds	571	14.3 g	50 g	28.6 g

Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.

Method

Score the duck skin in a tight crosshatch without cutting into the flesh, then season all over with the salt and five-spice.
Refrigerate the breasts uncovered, skin side up, so the skin dries out and crisps better later.
Lay the breasts skin side down in a cold, dry skillet, set it over medium-low heat, and render until the skin is deep golden and crackling, pouring off fat as it collects.
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Flip and kiss the flesh side just until the duck reaches medium-rare, brushing the skin with the honey and soy as it finishes.
Rest the duck skin side up so the juices settle and the skin stays crisp.
Slice thin on the bias, warm the tortillas, swipe each with hoisin, and shingle on duck, scallion, cucumber, and a pinch of sesame.