Preheat your oven to 325ºF (160ºC). Season the whole duck generously with salt and pepper. Roast for 2 hours, then increase the temperature to 375ºF (190ºC) for an additional 1 hour and 30 minutes until the skin is crispy.

While the duck roasts, prepare the broccoli slaw by pulsing trimmed broccoli in a food processor until finely chopped. Combine it in a mixing bowl with lime zest and juice, minced jalapeño, cilantro, vegan mayonnaise, maple syrup, and hot sauce. Add minced red onion and chill.

In a large pot, heat 1 tablespoon of neutral oil over medium heat. Sauté the shredded oyster mushrooms until golden and crispy, about 5-7 minutes. Add shredded duck, season, and stir in orange juice and salsa taquera. Add water and simmer for 10 minutes.

Prepare taco toppings by mincing additional cilantro and red onion. Crumble cotija cheese. Warm tortillas if desired by charring them over an open flame or following package instructions.

Assemble tacos using warm corn tortillas. Spoon duck filling, top with broccoli slaw, garnishing with cilantro, red onion, and cotija cheese. Serve with lime wedges to brighten each bite.