HOW TO:

• Cook the duck fillets skin side up in the airfryer at 190 for 15-20 minutes.
• To make the red cabbage slaw, shred the red cabbage and add it to a bowl with rice wine vinegar, mayo lime juice and coriander. Mix well and set aside.
• Slice cucumber thinly in ribbons using a mandolin or peeler. Add to a bowl and add sesame seeds, coriander and rice wine vinegar. Mix well.
• Heat up a pan, and lightly toast each tortilla wrap until it starts to darken in colour.
• Once the duck is cooked, leave it rest for a minute. Using a knife and fork, tear pieces of duck and shred the meat into little pieces. Transfer the meat to a bowl, and add hoisin sauce. Toss and ensure its fully coated.
• Assemble tacos with crunchy red cabbage slaw, cucumber salad and top with sticky hoisin duck pieces. Garnish with sesame seeds and coriander.