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  • 1 Peckling Duck, cleaned and patted dry
  • 3 Tablespoon Sweet Chili Sauce (divided)
  • 2 Tablespoon Soy Sauce
  • 1-1/2 teaspoon Chinese 5-Spice
  • 1 teaspoon Chili Paste
  • 1 cup Pickled Carrots, julienned
  • 1 cup English Cucumber, julienned
  • 1/4 cup Cilantro, chopped
  • 1/2 Tablespoon Sesame Seeds
  • 1/4 cup Oyster Sauce
  • 12 Tortillas 


  1. Mix the 2 tablespoon sweet chili sauce, 1-1/2 tablespoon soy sauce, chinese 5-spice, and chili paste together in a small bowl. Cover the duck with spice mixture. 
  2. Place the duck on a roasting rack in an oven proof dish. Cover with foil and bake for 25 minutes at 375°F. Remove the foil and cook another 30 minutes at 350°F. Remove from oven and cool slightly. Slice meat and debone, set meat side. 
  3. In a small bowl, mix together the pickled carrot, cucumber, cilantro, 1 tablespoon sweet chili sauce, 1/2 tablespoon soy sauce, and sesame seeds. 
  4. Assemble the tacos: in a tortilla (your choice of flour or corn), place 1 teaspoon oyster sauce. Add lettuce, sliced duck, and top with vegetable mixture. 
  5. Serve and Enjoy!


Servings: 6

Calories: 266

Fat: 9.7

Carbs: 26.9

Fiber: 3.6

Protein: 18.2