Duck Tacos Recipes

TAMARIND GLAZED DUCK TACOS WITH GRILLED PINEAPPLE RELISH AND PICKLED ONIONS

Tamarind Glazed Duck Tacos with Grilled Pineapple Relish and Pickled Onions image

Provided by Bobby Flay

Time 6h5m

Yield 4 servings

Number Of Ingredients 25

Ingredients

1/2 cup honey
1/2 cup tamarind concentrate
1/4 cup fresh lime juice
8 cloves roasted garlic
6 stemmed dried guajillo chiles, soaked in boiling water for 30 minutes
Kosher salt and freshly ground black pepper
4 Magret duck breast halves, about 8 ounces each, trimmed of excess fat
8 corn tortillas, warmed, for serving
Pineapple Relish, recipe follows
Pickled Red Onions, recipe follows
Fresh cilantro leaves, for serving
1 golden pineapple, peeled, cut into 1-inch-thick slices
Canola oil
Kosher salt and freshly ground black pepper
4 large green onions (green and pale green parts), thinly sliced
2 small serrano chiles, minced, with or without seeds
Juice of 1 lime
2 to 3 tablespoons canola oil
1/4 cup chopped fresh cilantro
1 large red onion, peeled, halved and cut into 1/8-inch-thick slices
1/2 teaspoon dried Mexican oregano
1 cup fresh lime juice
1/2 cup distilled white vinegar
1 tablespoon sugar
2 teaspoons kosher salt

Steps:

Combine the honey, tamarind concentrate, lime juice, garlic and chiles in a saucepan, bring to simmer and cook for 15 minutes. Remove from the heat and let cool for 10 minutes. Transfer to a food processor, season with salt and pepper and process until smooth. Pour into a bowl and let cool.
Preheat a charcoal grill for medium-low and medium direct heat, and indirect grilling. Have ready a squeeze bottle filled with water to handle flare-ups.
Score the duck breasts with a sharp knife to make a diagonal cross-hatch pattern and sprinkle with salt and pepper. Place the duck on the grill, skin-side down, and cook, uncovered, until the skin is nicely browned, about 15 minutes. If the flare-ups are too great, or the duck browns too quickly, move the duck occasionally over the indirect heat, and then back to direct heat.
Once almost all of the fat has rendered and the skin is a deep golden brown, flip the duck over, move over medium heat, brush generously with the tamarind glaze and continue grilling until an instant-read thermometer reaches 140 degrees F for medium-rare, about 5 minutes. Remove the duck to a cutting board, brush with more of the glaze and let rest for 5 minutes before slicing on the diagonal into 1/4-inch-thick slices.
Spread some glaze on the corn tortillas. Top with some duck slices, Pineapple Relish, Pickled Onions and cilantro leaves.
Preheat a charcoal grill for direct medium-high heat.
Brush the pineapple slices with oil and sprinkle with salt and pepper. Grill the pineapple until charred on both sides and just cooked through, about 2 minutes per side. Remove the pineapple, cut into dice and place in a bowl. Add the green onions, serrano chiles, lime juice and 2 tablespoons canola oil and toss. Add the cilantro and toss again. Taste, season with salt and pepper, and add more oil, if desired. Let sit at room temperature for 30 minutes before serving.
Combine the lime juice, vinegar, sugar and salt in a small saucepan, bring to a boil and cook until the sugar and salt dissolves. Remove from the heat and let cool for 5 minutes.
Pour the liquid mixture over the onions and mix to combine. Top the onions with a small plate to weigh down slightly, cover with foil or plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
Combine the onions and oregano in a medium bowl.

DUCK TACOS

Duck Tacos image

Provided by Food Network

Categories main-dish

Yield 12 tacos

Number Of Ingredients 11

Ingredients

1 roasted duck
1 tablespoon duck fat, chicken fat or vegetables oil.
1 onion, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper
2 red bell peppers, roasted, peeled, seeded and julienned
1 cup Chipotle salsa, plus extra for garnish
1 tablespoon honey
Freshly squeezed lime juice
1 avocado, peeled, seeded and sliced
12 small corn tortillas

Steps:

Remove the duck meat from the bones, discarding all skin and sinew. Shred meat. Heat the fat in a medium skillet over medium-high heat. Saute' the onion with the salt and pepper until translucent. Add the red peppers and duck meat and cook, stirring frequently, until heated through. Keep warm. Combine the salsa, honey and a squeeze of fresh lime juice.
For tacos, toast 12 small corn tortillas as for carnitas tacos. Divide the filling and center on each tortilla. Top each with a tablespoon of salsa and a slice of avocado, and serve.

ROAST DUCK SOFT TACOS

Roast Duck Soft Tacos image

Provided by Diane Morgan

Categories Duck Poultry Kid-Friendly Quick & Easy Cinco de Mayo Bell Pepper Summer Sour Cream Tortillas Lettuce Small Plates

Yield Serves 4

Number Of Ingredients 8

Ingredients

2 red bell peppers, roasted and peeled (see Cook's Notes)
3 cups thinly sliced hearts of romaine (1 large head; see Cook's Notes)
4 green onions, including green tops, thinly sliced
16 corn tortillas
diced meat from 1/2 Roast Duck with Balsamic Glaze [or other cooked duck meat]
1 lime, cut into 8 wedges
1 cup (1/2 pint) sour cream
1 cup prepared salsa

Steps:

Cut the peppers into thin slices. In a large serving bowl, combine them with the romaine and green onions. Toss well.
Preheat an oven to 200°F. Place the tortillas in a covered heatproof container such as a tortilla warmer or a shallow casserole with a lid. Place the tortillas in the oven and heat for 20 minutes.
Place the duck meat, lime wedges, sour cream, and salsa in separate serving bowls. Let the diners spread a little sour cream on a tortilla, add a little salsa, a little duck, a little lettuce mixture, and squeeze a little lime juice over all. Roll and eat.

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