Korean BBQ Duck Tacos

Third Place 2011 Chef Recipe Contest, Chef Greg Reggio

Ratings

Serving Size {15 Servings}

Ingredients


BBQ Sauce


1/2 Cup Soy Sauce


2 Tablespoons Peanut Oil


1/2 Teaspoon Toasted Sesame Oil


1/2 Cup Molasses


1 Tablespoon Fresh Ginger


2 Tablespoons Fresh Garlic


1 Each Serrano Pepper (Whole)





Pepperjelly Dressing


1/4 Cup Tabasco Red Pepper Jelly


2 Tablespoons Balsamic Vinegar


1/2 Teaspoon Garlic Powder


1/2 Teaspoon Kosher Salt


1/2 Cup Olive Oil





Korean BBQ Duck


2 Tablespoons Soy Sauce


1 Cup BBQ Sauce


2 Tablespoons Toasted Sesame Oil


2 Tablespoons Sesame Seeds


1 Pound Pulled Duck Meat





Kim Chi Slaw


1/2 Cup Kim Chi (chopped 1/4”)


1 Cup Green Cabbage (chopped 1/4”)


1 Cup Cucumber (diced 1/4”)


1/4 Cup Chopped Green Onions (white and green)


1/4 Cup Cilantro Leaves (rough chopped)


2 Tablespoons Sesame Seeds


1/4 Cup Pepperjelly Dressing





Assembled Tacos


15 6” Flour Tortillas


Leaf Lettuce


Korean BBQ Meat


Kim Chi Slaw

Directions

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BBQ Sauce: Combine all ingredients and blend in a food processor until well blended.


Pepperjelly Dressing: Combine all ingredients.


Korean BBQ Duck: Combine soy sauce, BBQ sauce, toasted sesame oil and sesame seeds into a mixing bowl and whisk until all ingredients are incorporated. Pull apart any large chunks of duck meat. The target size of the chunks should be no more than 1 inch wide by 2-3 inches long. Add the duck meat to the mixing bowl. Toss to coat each piece of duck meat. Add duck to pre-heated skillet and allow to cook until duck meat is hot and slightly caramelized.


Kim Chi Slaw: Mix all ingredients in a mixing bowl.


Assemble Tacos: See "Assembled Tacos" ingredients -- Heat 6” flour tortillas. Place lettuce leaf on tortilla. Place approx. 1 oz. Korean BBQ Duck Meat on lettuce. Garnish with Kim Chi Slaw.



2011 Chef Recipe Contest


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