Duck And Plum Sauce Tacos Recipe (with Video)

For the buns
1. In a bowl, mix the flour with salt. Add the boiling water and mix with a wooden spoon or chopsticks, until you get a rough dough. Let it cool until you can touch it and knead over a work surface for 8 minutes until soft. If the dough is too sticky you can gradually add flour.
2. Cover in a bowl with plastic wrap and rest for at least an hour.
3. Shape the dough into a cylinder and cut into 12 equal parts. Roll each piece with your hands until you get 2-inch thick circles.
4. Brush 6 of your rolled pieces with oil and place on top of each the other 6 pieces, so you get 6 buns made of 2 pieces each.
5. With a rolling pin, roll each bun until you get a medium sized bun, rolling on both sides so it rolls evenly.
6. Heat a pan and cook the buns one by one. Cook for 20 seconds until they start to form bubbles, turn and cook for another 30 seconds, it should puff until you can open them by the middle.
7. Transfer them to a plate and cover to keep warm.
For the duck
1. In a bowl, mix the soy sauce, rice wine vinegar, five spice and canola oil. Marinate the duck breasts in this mixture for 30 minutes or overnight in the fridge so the skin dries up in the marinate.
2. Heat a pan and cook the duck breasts. Cook the skin side first, until it renders its fat. As the fat renders, baste the breast with it so it starts cooking, this is known as confit. Turn the breast once the skin is crispy and finish cooking to your desired term; approximately 2-3 minutes for medium rare.
3. Remove from the pan and rest for 10 minutes so the juices set.
For the sauce
1. Place all the ingredients in a pot and boil on low heat, stirring occasionally, for approximately 10 minutes so the plums soften. Transfer to the blender, remove the spices and blend until you get a thick and homogenous texture. Keep to the side.
To serve
1. Slice the duck breasts in diagonal cuts, assemble your tacos with plum sauce. Garnish with cucumber, cilantro and enjoy immediately