Hoisin duck tacos with cucumber salsa

Total Time
21 min
10 min
11 min
East meets west in this wonderfully tasty fusion dish where Asian flavors are piled into a grilled Mexican tortilla. It is a satisfying combination that is ready in under 30 minutes. The fresh salsa is a wonderful complement to the succulent duck, which, unlike chicken, is all dark meat, even the breasts. Duck breasts are relatively easy to find in many grocery stores, although they may come frozen. If you don’t have any luck at your local store, you can of course order them online. You may see duck breasts labeled as both duck and duckling; it’s the same thing.


Hoisin sauce

3 Tbsp


2 Tbsp

Uncooked duck without skin

24 oz, 4 (5–6-ounce) duck breasts


1 medium, peeled, seeded, and cut into 1⁄4-inch dice

Sweet red pepper(s)

½ medium, seeded and cut into 1⁄4-inch dice

Uncooked scallion(s)

1 medium, chopped

Low sodium soy sauce

1 Tbsp

Rice vinegar

2 tsp


1½ tsp

Table salt

½ tsp

Corn tortilla(s)

4 medium

Uncooked cabbage (all varieties)

1 cup(s), chopped, Napa variety


  1. Combine the hoisin sauce and sake in a zip-close plastic bag; add the duck. Squeeze out the air and seal the bag; turn to coat the duck. Refrigerate, turning the bag occasionally, at least 1 hour or up to overnight.
  2. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
  3. To make the salsa, combine the cucumber, bell pepper, scallion, soy sauce, vinegar, sugar, and salt in a medium bowl; mix well.
  4. Wipe the excess marinade from the duck and place the duck on the grill rack. Discard the marinade. Cover the grill and grill the duck until cooked through, 4–5 minutes on each side. Let stand about 5 minutes, then thinly slice the duck across the grain.
  5. Warm the tortillas directly on the grill rack, about 30 seconds on each side. Place a tortilla on each of 4 plates; top each tortilla with 1⁄4 cup cabbage and 1 sliced duck breast. Serve with the salsa. Yields 1 taco with 1⁄3 cup salsa per serving.