Crispy Skin Duck Tacos with Spicy Citrus Slaw

Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper. Divide the shredded Monterey Jack cheese into four equal mounds, flattening them into circles about 5 inches wide. Bake for 6 to 8 minutes until the edges are golden brown and bubbling. Remove from the oven, let cool for 1 minute, then drape each circle over a rolling pin or thick wooden spoon handle to form a taco shell shape as they cool and harden completely.

Score the duck breast skin in a crosshatch pattern without cutting into the meat. Season both sides with five-spice powder and sea salt. Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Cook for 10 to 12 minutes to slowly render the fat until the skin is deeply golden and very crispy. Turn and cook the flesh side for 3 to 4 minutes for medium-rare. Rest for 5 minutes, then slice thinly.

In a bowl, whisk together the mayonnaise, lime juice, hot sauce, and a pinch of salt. Fold in the shredded cabbage and chopped cilantro until thoroughly coated.

Place the hardened cheese shells on a serving board. Stuff each shell with a generous handful of the spicy citrus slaw, top with slices of crispy duck, and drizzle with any remaining rendered duck fat from the pan.