Duck Tacos

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In these tacos, simply seasoned duck breast is heated on the stovetop before it is roasted and paired with a cilantro-lime sauce that gets a kick of heat from pickled jalapeño. Be sure to let the duck breast rest for the full 10 minutes before slicing so it retains its juices. You can also swap in eight ounces of shredded roasted chicken, pork, beef, or turkey for the duck if you're in a time crunch or want to use up leftovers. Shredded carrot, sliced scallion, and radish sprouts round these tacos out.

Duck Tacos
Photo: Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley
Active Time:
20 mins
Total Time:
40 mins
Yield:
4

Ingredients

  • 1 moulard duck breast (about 1 pound), fat layer trimmed to 1/3 inch

  • Salt and freshly ground pepper

  • 1 cup cilantro leaves

  • 1/2 pickled jalapeño

  • 1 garlic clove

  • 2 tablespoons fresh lime juice

  • 2 tablespoons vegetable oil

  • 8 corn tortillas, warmed

  • 1 carrot, shredded

  • 1 scallion, thinly sliced

  • 1 cup radish sprouts

Directions

  1. Preheat the oven to 350°. Season the duck breast with salt and pepper. In a small ovenproof skillet, cook the breast, skin side down, over low heat until the skin is golden brown, about 15 minutes; pour off the fat as it accumulates in the pan. Turn the duck breast over and transfer the skillet to the oven. Roast the breast for about 10 minutes, until an instant-read thermometer inserted in the thickest part registers 135°. Let the duck breast rest for 10 minutes, then slice it very thinly across the grain.

  2. Meanwhile, in a mini food processor, combine the cilantro, pickled jalapeño, garlic and lime juice and pulse until the cilantro is finely chopped. Add the oil and puree until fairly smooth. Season with salt and pepper.

  3. Arrange the tortillas on a work surface and top them with the duck, carrot, scallion and radish sprouts. Drizzle with the sauce, fold the tacos and serve right away.

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