Duck & Kimchi Tacos recipe

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I’ve always been a bit wary of fusion food, it makes me think of student buffets and touristy restaurants with gimmicky menus.

However, fusion food seems to have grown up a bit in the past few years, and the latest food trend in London has got me particularly curious. Korexican is a mix of Korean and Mexican cuisine – think slow cooked smokey meat with Korean pickles, wrapped in a tortilla.

I had to give it a try (and justify the half kilo of kimchi I’d just bought), and here’s what happened…

Duck & Kimchi Tacos
Serves 4

You’ll need:
2 duck breasts (or 1 whole duck)
1 medium red onion, finely chopped
1 lettuce, finely sliced
1 yellow pepper, finely sliced
3 spring onions, finely sliced
1 packet of mini tortilla wraps
1 packet of kimchi
Soy sauce
Sesame oil

Firstly, get that duck in the oven – if you want it shredded it’ll need to go in the oven for a while on a low heat (2hrs at 150 degrees/gas mark 2), otherwise 45 mins/1 hour on a medium heat is enough if you just want it sliced.

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Once the duck is in the oven you can make a start on the other bits. Heat some oil in a pan and add the red onion and cook until soft on a medium heat, then add the kimchi (I also chucked in the pepper for a Mexican touch!)

After 5 mins add a dash of soy sauce and sesame oil, stir and remove from the heat.

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Now is a good time to do your additional bits – chop your lettuce and spring onions if you haven’t done so already, warm your tortilla wraps for a couple of minutes and get ready to serve!

I went against my usual rule and used a board as it wouldn’t all fit on a plate, and served with soy sauce, Sriracha and Cholula hot sauce, plus a wedge of lime in case the heat became too intense!

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Have a go at your own fusion taco combinations and let me know how they turn out!

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