4 Serves
72 Mins
15 g
33 g
12 g
Preheat your oven to 190°C. Place the whole duck on a roasting pan and roast until the skin is crispy and the meat is cooked through.
Ingredients, vitamins, and health benefits
Whole Duck
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Vitamin E
0 mg / 15 mgVitamin K
134 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
64 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
54 mg / 1,250 mgPotassium
289 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
While the duck rests, use a chef's knife to julienne the cucumber and slice the scallions into thin strips.
Shred the duck meat and crispy skin using two forks or a knife. Warm the taco shells in the oven or a dry skillet.
Assemble the tacos by placing the shredded duck into the warm shells, topping with cucumber, scallions, and a drizzle of hoisin sauce.
Scallions
Cucumber
Tacos
Hoisin Sauce
Vitamin A
41 µg / 900 µgVitamin C
14 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
134 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
64 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
54 mg / 1,250 mgPotassium
289 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
8
g12
g8
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g