Duck Tacos – By Tim Bone

Method

1. For the tortillas, combine flour, salt, Szechuan peppercorns, sesame seeds and baking powder in a bowl. Mix all dry ingredients until well combined.
2. Make a well in the center of the dry ingredients and add the oil and water. Stir until a dough begins to form.
3. Turn the dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth. Place dough into a bowl and cover with a clean damp cloth or tea towel and allow to rest for at least 15 minutes (up to 2 hours).
4. Once rested, divide the dough into 8 even balls and flatten.
5. Using a rolling pin or tortilla press, roll out dough or use a press to create your tortillas. You want 3 mm thick circles (approx 15 cm in diameter). Do not stack.
6. To cook your tortillas, heat a frying pan over medium heat and cook each rolled out to a tortilla for 20-30 seconds either side. Remove each to a plate. Keep covered with a clean tea towel to avoid drying out. Repeat until all tortillas are cooked.
7. For the crispy duck, using a deep fryer or heavy-based pot, add enough canola oil to deep fry. Heat oil to 170°C.
8. In a bowl, add the duck and all other ingredients except oil. Toss to combine.
9. Carefully place the duck into the hot oil and fry for 3 to 4 minutes or until golden and crispy. Using a slotted spoon, remove duck onto a plate lined with a paper towel.
10. While the duck is cooking, make the Szechwan salt by combining 1 tbsp of salt and 1 tsp of Szechuan peppercorns together.
11. Place the duck into a clean bowl and toss it in chilli oil and Szechuan salt.
12. Toast 2 tbsp of sesame seeds in a dry frying pan until golden and fragrant. Remove to a bowl.
13. To make the slaw, place 1 tbsp of the sesame seeds (reserving the rest for garnish) into a bowl with the rest of the slaw ingredients. Toss to combine.
14. To build the tacos, place the tortillas onto a serving board and top with slaw and duck. Garnish with extra chilli oil, kewpie mayo and toasted sesame seeds.