Duck begs for flavors like ginger and sweet plums. The pickled plum relish balances the savory sweetness of the tender duck wraps.
Easy. Simple. Done.
YIELD: 12 BITES
1 whole Muscovy duck, approximately 3 pounds Salt and pepper to taste
2 cups hoisin sauce
3 cups chicken stock
1⁄2 cup flour
3 teaspoons peeled and grated ginger 1⁄2 cup tomato paste
3 celery stalks, chopped
2 large carrots, peeled and chopped
1 Spanish onion, peeled and chopped 1⁄2 cup oil
6 (6-inch) flour tortillas, for assembly
Season the duck with salt and pepper, then sear in a large sauté pan on all sides until golden brown.
In a saucepan, combine the hoisin, stock, flour, ginger, and tomato paste, and bring to boil.
Preheat the oven to 250°F.
Place celery, carrot, and onion in the bottom of
a roasting pan that just holds the duck. Place the seared duck on top. Pour the hoisin-stock mixture over the duck to cover with just the top peeking out of the liquid. Cover the pan with parchment paper and aluminum foil, and bake for 2–2 1⁄2 hours, or until fork tender. Remove the duck from the liquid and allow to cool for 10 minutes. Remove any fat from outside of duck, then shred the duck with a fork. Keep warm.
3 plums, split and pitted, skin on
1 cup Alessi White Balsamic Pear Infused Vinegar
(or any quality Champagne vinegar) 1 cup orange juice
1 cup sugar
1⁄2 cup pickling spices
Slice plums 1/3 inch thick. Combine all ingredients in a saucepan. Heat mixture to 160°F and turn off. Allow to cool, then remove plums from pickling liquid and reserve for assembly.
Lightly grill tortillas on both sides. Spread
2 tablespoons pulled duck down the center of each tortilla. Place 4 slices of pickled plum on top of the duck, roll the tortilla, cut in half, and serve.
This can be served with a barbecue aioli for a little more punch.
This item is great year-round, especially when served with a light craft beer.
Substitute chicken prepared in the same fashion as the duck, pulling it from the bones after braising.