Korean BBQ Duck Tacos

Third Place 2011 Chef Recipe Contest, Chef Greg Reggio


Serving Size {15 Servings}


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


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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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