Culprit’s Duck Tacos with Hoisin Sour Cream, Chilli and Sesame

Steps

1. Make tortillas Preheat oven to 220°C. Combine milk and oil in a pot on medium heat for about 2 minutes, until warm. Add tortilla mix to warmed milk and oil and mix together into a dough. Turn out onto a flat surface and knead for about 3 minutes, until smooth. Cover dough and rest for about 10 minutes.
2. Cook cabbage Thinly slice cabbage, until you have 3 cups worth. Heat a drizzle of oil in a pot on medium heat. Cook cabbage for 3-4 minutes, until starting to soften. Add garlic and ginger. Cook for about 1 minute, until fragrant.
3. Add broth and first measure of XO sauce to cabbage and bring to the boil. Cover with a lid and simmer for 15-20 minutes, until cabbage is very tender. Season to taste and keep warm.
4. Roll tortillas and cook duck Divide tortilla dough into 6 balls. Flour surface and use a rolling pin to roll balls as thinly as possible. Set aside. Place duck in an oven-proof dish and roast in oven for about 15 minutes, until hot through and golden. Shred meat from bones just before serving and toss with hoisin vinegar.
5. Cook tortillas and finish duck Heat a dry griddle pan or fry-pan on medium-high heat. Cook tortillas for about 1 minute each side, until puffed and cooked. Keep warm under a tea towel. Thinly slice chilli and separate lettuce leaves.
6. Serve tortillas and lettuce cups filled with duck, cabbage and remaining to serve ingredients.