Duck Tacos

Prep time
20 min (active)

Serves
4 - 8 ppl

Cook time
9 - 20 min

Ingredients

2 DUCKCHAR Moulard Duck Breasts
DUCKCHAR Duck Fat
Salt (to taste)
Pepper (to taste)
1 tablespoon paprika
1 tablespoon cumin
1/2 cup lime juice
1 teaspoon cayenne pepper, or more to taste
Olive oil
5 garlic cloves, minced
2 thinly sliced avocados
Corn tortillas
1 white onion, chopped
1 cup cilantro, chopped
1/4 cup chopped cilantro
1/4 cup chopped parsley
4 garlic cloves
2 tablespoons oregano
3 teaspoons crushed red pepper
1/2 teaspoon cayenne pepper
1 tablespoon red wine vinegar

Cooking Directions

Step 1 - Score skin of duck breast. Just be sure not to cut into the meat - the more scoring lines, the better. If you can see the duck breast meat through the scoring lines, you’re cutting too deep.

Step 2 - Combine salt, pepper, paprika, cumin, lime juice cayenne pepper, 1/8 cup olive oil and garlic in a large bowl. Add DUCKCHAR Moulard Duck Breast and mix all ingredients together thoroughly and allow duck breast to marinate in refrigerator for 1 hour.

Step 3 - To make chimichurri, combine cilantro, parsley, garlic, oregano, crushed red pepper, and vinegar. Salt and pepper to taste.

Step 4 - Remove Duck Breast from marinade.

Step 5 -  Cook Duck Breast to desired doneness on grill. Grill duck breast on top rack or over indirect heat skin side down. Beware of flames. Cook duck breast until the skin is thin, crispy and golden. This step should take 8 to 10 minutes.

Step 6 - Flip and cook duck breast skin side up. Pull duck breast from grill once the internal temperature reaches 131 degrees F.

Step 7 - Cover duck breast loosely with foil on plate and let sit for 5 minutes. The internal temperature will to 135 degrees F for a perfect medium rare finish. Slice thinly.

Step 8 - Brush the tortillas with duck fat and give them a nice char on the grill. Then make the duck breast tacos: combine duck breast, cilantro, onion, salsa, avocado to taste.