Peanut-Hoisin Duck Tacos with Pear Coleslaw
made with an Air Fryer- Sulphites
- Wheat
- Cashews
- Mustard
- Sesame
- Soy
- Peanuts
- Milk
- Soy
- May contain traces of allergens
- Sulphites
- Wheat
- Egg
- Mustard
- Peanuts
- Sesame
- Crustaceans
- Fish
- Gluten
- Tree nuts
Ingredients: Duck breast • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Pear • Hoisin sauce (soy, sesame, mustard) (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Lime • Ginger sauce (soy, wheat) (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Cashews • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Asian sesame spice blend (sesame) (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide) • Green onion.
Ingredients
1 unit(s)
Duck Breast
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
1 unit(s)
Pear
170 g
Coleslaw Cabbage Mix
28 g
Spring Mix
1 unit(s)
Lime
4 unit(s)
Green Onion
28 g
Cashews, chopped
(Contains: Cashews May be present: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
4 tbsp
Hoisin Sauce
(Contains: Mustard, Sesame, Soy May be present: Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat)
4 tbsp
Ginger Sauce
(Contains: Soy, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
1 unit(s)
Peanut Butter
(Contains: Peanuts)
11 g
Asian Sesame Blend
(Contains: Sesame May be present: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts)
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the air fryer to 400°F.
- Wash and dry all produce.
- Start the recipe when the air fryer is ready.
- Pat duck dry with paper towels to absorb as much moisture as possible.
- Using a sharp knife, score skin sides of duck in a criss-cross pattern. Season with salt, pepper and half the Asian Sesame Blend.
- Drizzle 1/2 tbsp (1 tbsp) oil over top.
- Meanwhile, core, then cut pear into 1/4-inch slices, then cut into matchsticks.
- Thinly slice green onions.
- Zest, then juice lime.
- In a medium bowl, whisk together peanut butter, hoisin sauce, half the ginger sauce, remaining Asian Sesame Blend and half the lime juice. (NOTE: This is your sauce!)
- Arrange duck skin-side up in the air fryer basket. Air-fry duck for 13-18 min, until skin is crispy and duck is cooked through.**
- When done, transfer duck to a cutting board for 3-5 min to rest.
- Meanwhile, in a large bowl, whisk together lime zest, remaining lime juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Add pear, coleslaw cabbage mix and half the green onions. Toss to coat. Season with salt and pepper.
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- On a clean cutting board, with a clean knife, slice duck in half lengthwise, then cut crosswise into 1/4-inch slices.
- Spread peanut-hoisin sauce over tortillas, then top with spring mix, some coleslaw and duck.
- Drizzle remaining ginger sauce over duck, then sprinkle with cashews and remaining green onions. (NOTE: Add a dash of your favourite hot sauce, if you like.)
- Serve remaining coleslaw alongside.
