Roast Duck Soft Tacos Recipes

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DUCK TACOS



Duck Tacos image

Provided by Food Network

Categories     main-dish

Yield 12 tacos

Number Of Ingredients 11

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

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.

ROASTED DUCK



Roasted Duck image

I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.

Provided by Rhonda Brock Fuller

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 2h10m

Yield 4

Number Of Ingredients 5

2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1 (5 pound) whole duck
½ cup melted butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
  • Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Nutrition Facts : Calories 624.9 calories, Carbohydrate 1 g, Cholesterol 280 mg, Fat 45.1 g, Fiber 0.6 g, Protein 51.8 g, SaturatedFat 20.3 g, Sodium 1538.1 mg, Sugar 0.1 g

EASY ROAST DUCK



Easy Roast Duck image

Duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I chose the one presented here, which is the easiest way to guarantee a succulent but beautifully browned bird.

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 3

1 4- to 5-pound duck
Freshly ground black pepper
1/4 cup soy sauce, more or less

Steps:

  • Preheat oven to 450 degrees. Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity.
  • Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Sprinkle duck with pepper and brush with a little soy sauce.
  • Roast 30 minutes, undisturbed. Prick the back all over with point of a sharp knife, then flip bird onto its back. Sprinkle with pepper and brush with soy sauce again. Add a little more water to the pan if the juices are spattering (carefully--you don't want to get water on the duck).
  • Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.

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