Asian
Crispy Duck Wonton Tacos with Asian Slaw
$5
30 minsPrep
20 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
567Calories
19gProtein
46gFat
18gCarbs
6gSugar
3gFiber
650mgSodium
70mgChol
5gSat Fat
400mgPotassium
50mgCalcium
2mgIron
0.5mcgVitamin B12
20mgVitamin C
Goes well with
Tsingtao Beer
local
Chinese Oolong Tea
international
high-protein
Instructions
1
Season duck breast with five spice powder and salt; pan-sear or roast until skin is crispy, then rest and shred into bite-sized pieces.
2
Press wonton wrappers into small taco-shaped molds and deep-fry in vegetable oil until golden and crisp; drain on paper towels.
3
Toss shredded red cabbage and carrot with mayonnaise, rice vinegar, and sesame oil to make the Asian slaw.
4
Fill each crispy wonton shell with shredded duck and top generously with the slaw.
5
Garnish tacos with edamame beans, sliced scallions, and crispy fried shallots.
6
Drizzle with hoisin sauce and soy sauce just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 pieces6 pieces wonton wrappers
- 150 g150 g duck breast
- 76 g76 g red cabbage
- 22 medium carrot
- 1 1/2 tbsp1 1/2 tbsp mayonnaise
- 1/2 tbsp1/2 tbsp rice vinegar
- 50 g50 g edamame beans
- 22 stalks scallions
- 1 tbsp1 tbsp crispy fried shallots
- 1 tbsp1 tbsp hoisin sauce
- 1/2 tbsp1/2 tbsp soy sauce
- 250 ml250 ml vegetable oil
- 1/2 tsp1/2 tsp five spice powder
- 1/2 tsp1/2 tsp sesame oil
- 1/2 tsp1/2 tsp salt
