Preheat the oven to 325ºF.

Line a deep roasting dish with foil. Place a rack on top of it. Pat the duck dry and season all over with salt and pepper. Place the duck on the rack, breast-side up, and transfer to the oven for 2 hours.

Remove the duck from the oven and make shallow slits in the skin of the breasts and around the thighs and legs. Return to the oven for an additional 1 hour 30 minutes.

Remove the duck from the oven and let cool for 30 minutes. Pick the meat from the bones and shred it once the duck is cool enough to handle. You can keep as much or as little of the skin as you like. I recommend keeping all the crispy skin from the breast and thighs. I discarded the skin around the back and cavity of the bird.

At this point, you can transfer it to an airtight container and refrigerate it overnight, or you can continue with the recipe straight through.

Trim off the very bottom 1/2'' of the stalks of broccoli. Roughly chop. Transfer to a food processor in batches, if needed, and pulse until just finely chopped. Don't over-process the broccoli! Pour the minced broccoli into a large bowl.

Using a microplane, zest the lime straight into the bowl of broccoli.

Juice the lime into the food processor. Add the jalapeño, cilantro, vegan mayonnaise, and hot sauce. Blend until completely combined and smooth.

Pour the dressing over the broccoli and toss to combine. Add the finely minced red onion and season to taste with salt and pepper. Transfer to a serving bowl and refrigerate until needed.

Heat the 1 tablespoon neutral oil in a wide pot over medium-high heat. Once hot, add the shredded oyster mushrooms. Cook for 6–7 minutes until they begin to crisp up. Add the shredded duck and cook in an even layer without moving for 5 minutes. Try to get the pieces of skin to get as much contact with the hot pan to ensure the skin crisps up a bit. Season with salt and pepper, if needed.

Add the orange juice and salsa taquera to the pot and toss to coat. Pour in the water or chicken stock and bring to a boil. Reduce heat and simmer for 15 minutes until thick—taste and season once more to your preferences.

As you wait for the duck to finish simmering, mince your cilantro and red onion and transfer them to separate bowls. Crumble the cotija cheese into a third bowl. Set aside.

Char the corn tortillas over an open flame for 15–30 seconds per side if you have a gas range. If you don't have a gas range, follow the instructions for heating the tortillas on the back of your package. Once they're heated through, place two corn tortillas on each dish for service for four.

Spoon the cooked duck filling into each tortilla and pile the broccoli slaw on top. Garnish with cilantro and minced red onion. Add the crumbled cotija cheese on top. Serve with lime wedges. Enjoy!