PEKING DUCK TACOS WITH PICKLED RED ONION AND CUCUMBERS
Pickled Onions and Cukes:
¾ cup cider vinegar
½ cup water
2 tablespoon sugar
1 teaspoon salt
1 small red onion, thinly sliced into rings and cut into half moons
1 small cucumber, thinly sliced into half moons
2 tablespoon olive oil
1 large onion, chopped
8 garlic cloves, peeled and chopped
1 small red bell pepper, chopped
1 jalapeño, chopped
1 tablespoon ginger root, minced
1 pound ground duck meat
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon sriracha sauce
½ cup orange juice
½ cup hoisin sauce
⅓ cup brown sugar, packed
2 cups cheddar jack cheese
8-10, 6” flour tortillas
1 cup purple cabbage, chopped into strips
2 avocados, pitted and sliced
2 large scallions, chopped
½ cup fresh cilantro leaves
2 limes, cut into quarters
Combine all of the pickling ingredients in a large jar or sealable container. Shake vigorously to combine. Push the onions and cukes down so everything is covered with liquid. Let marinade for at least 3 hours, shaking periodically. These will last for up to 2 weeks in your fridge.
Heat the oil in a large deep skillet. Sauté the onions, garlic, red bell pepper, jalapeño, and ginger root over medium high heat until soft and fragrant, about 3-4 minutes. Add the duck meat, breaking it up with a spatula as it cooks.
Add the salt, pepper, sriracha, orange juice, hoisin, and brown sugar to the pan and continue cooking, stirring frequently until all of the liquid is absorbed and the meat is coated in a thick glaze, about 5-6 minutes. Sprinkle the cheese over the top and lightly toss it into the meat to melt it.
Toast the tortillas in a grill pan or large frying pan until lightly browned and toasty, about 1 minute per side.
To assemble the tacos, place about ¼ cup of the meat mixture down the center of a tortilla and top with some of the pickled onions and cukes, a few cabbage strips, avocado slices, some and cilantro leaves. Serve with a lime wedge on the side.