TacosMediumFree

Peking Duck Tacos

Name: Peking Duck Tacos
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Cuisine: Mexican
Ingredients: 1 tsp Chinese five-spice powder; 2 tbsp Honey; 6 tallos Spring onion (finely julienned); 1 tbsp Sesame oil; 1 pieza (aprox 1.8 kg) Whole duck (or duck breasts and legs); 0.5 Cucumber (cut into thin batons); 12 Small corn or flour tortillas; 6 tbsp Hoisin sauce; 2 tbsp Soy sauce

120 min (30 prep + 90 cook) Medium 4 servings Fusion

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Peking-style duck with crispy skin and hoisin glaze served on corn tortillas with spring onion and cucumber.

About this recipe

Peking duck tacos are Sino-Mexican fusion at its most elegant: the crispy skin and juicy meat of Peking-style duck, with its hoisin glaze and Chinese five-spice, served on corn (or flour) tortillas with julienned spring onion, fresh cucumber and an extra brush of hoisin sauce. The result is an umami bomb, spiced sweetness and crispy texture that recalls classic Peking duck but in taco format, casual, informal and absolutely delicious. A festive recipe that impresses without being complicated.

History & Origin

Peking duck is one of the most celebrated dishes of imperial Chinese cuisine, with a history of over 700 years dating back to the Yuan dynasty. It was a banquet dish in the Forbidden City and required a multi-day preparation process. The fusion of Peking duck with the Mexican taco emerged in Asian-Mexican fusion restaurants (sometimes called MexAsian) that proliferated in Los Angeles and New York in the 2010s, where the Chinese-Mexican community of Monterey Park in LA began experimenting with the flavours of both cultures. Hoisin as a substitute for hot sauces, corn tortilla replacing Chinese wheat pancakes (bing), spring onion and cucumber as elements shared in both cuisines: the fusion was inevitable. Today, chefs in Madrid and London serve this combination at contemporary fusion dining events.

Estimated cost

£21.00

Total cost

£5.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

580

Calories

34g

Protein

38g

Carbohydrates

32g

Fat

Fibre

860mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Mix the hoisin sauce, soy, honey, five-spice and sesame oil for the glaze. Score the duck skin with a knife. Rub the duck inside and out with the glaze. Refrigerate uncovered for at least 4 hours (preferably overnight) so the skin dries.
💡 Dry skin is the key to crispy texture - do not skip the resting time.
2
Preheat the oven to 200°C. Place the duck on a rack over a roasting tin. Roast for 20 minutes to brown the skin, then reduce to 170°C and continue for 60-70 minutes until the legs are tender. Brush with more glaze every 20 minutes.
💡 Duck has a lot of fat - the tin will collect it. You can use it to sauté vegetables.
3
Rest the duck for 10 minutes. Cut the crispy skin into pieces and shred the meat. Warm the tortillas on a dry griddle. Build: tortilla, duck meat and crispy skin, spring onion, cucumber and a little more hoisin.
💡 The combination of crispy skin and juicy meat is essential - serve both together.