My friend over at The American Saveur asked me to test drive a recipe a couple of weeks ago and (a) I didn't screw it up; and (b) it is an absolutely delicious dish.
Red cabbage, sautéed with some of the rendered duck fat is lightly pickled with rice wine vinegar. On top of a handmade tortilla, the cabbage forms the bed for duck breast which has been marinated in five spice powder, salt, white pepper and then pan seared along with some whole star anise and cinnamon. This is dressed with a hoisin-lime sauce and garnished with scallions, cilantro and finally, a sprinkling of duck skin chicharrones. So. Freaking. Good.
If you'd like the recipe and instructions, high-tail it over to her site and take a look at (and drool over) her Peking Duck Tacos. Don't just drool - make them!
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