• 4 boneless duck breasts
  • 7 tablespoons low-sodium soy sauce
  • 2 tablespoons sesame oil
  • 3 garlic cloves, minced
  • 3 tablespoons honey
  • ½ cup purple cabbage
  • ¼ cup pickeled cucumber
  • ¼ cup cilantro, chopped
  • ½ lime for topping
  • 8 small or 4 large tortillas
  • canola oil for cooking
  • hoisin sauce for dipping


  1. In a mixing bowl, combine soy sauce, sesame oil, honey, and garlic. Add the duck into the marinade and mix well. Let marinade in refrigerator for at least 30 minutes.
  2. Heat a large pan over high heat. Place tortilla on the pan one at a time and toast each for 20-30 secs or until browned. Remove tortilla from heat and keep in large bowl covered with damp kitchen towels or paper towels.
  3. Heat 1 tablespoon of canola oil in pan over medium heat. Add the marinated duck into the pan and transfer to a 350°F oven and cook until internal temperature is 140°F. 
  4. To assemble tacos, place ¼ of the cooked duck on a tortilla. Add the shredded cabbage, cucumber, and cilantro. Top with lime juice and hoisin sauce to taste.

Available on Fridays

Chef Cliff Resonno
Chef Cliff has been with Prison Brews since its opening on April 7, 2008. He grew up in New Madrid, Missouri where he learned his southern cooking from his mother. Cliff has worked in several restaurants over the years, but trained under Chef Dewayne for five years. Cliff’s claim-to-fame recipe for sizzling fajitas is a very popular request at Prison Brews.

305 Ash St., JCMO
(573) 635-0678 | prisonbrews.com

MON-THURS: 11 a.m. – 10 p.m.
FRI-SAT: 11 a.m. – 11 p.m.
SUN: 8 a.m. – 8 p.m.