TAMARIND GLAZED DUCK TACOS WITH GRILLED PINEAPPLE RELISH AND PICKLED ONIONS
Provided by Bobby Flay
Time 6h5m
Yield 4 servings
Number Of Ingredients 25
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
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
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
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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- Heat the oven to 325 degrees. Rinse the duck legs and pat them dry. Combine the cumin and the oregano and rub the mixture all over the legs. Season with salt and pepper to taste. Brush a shallow (13-by-9-inch) baking dish with the oil and arrange the legs in it in a single layer. Roast 1 hour.
- Combine 2 chipotles and the beer and carefully pour over and around the legs. Roast 30 minutes longer, until the meat is very tender. Set aside until cool enough to handle, then shred the meat and skin with two forks (discard any skin that is too tough). Pour 1 or 2 tablespoons of the pan juices over the meat, just enough to moisten, and toss to mix. Keep warm.
- Combine the tomatoes, cilantro and remaining chipotles (to taste) in a small bowl. Season with salt and pepper to taste. Combine the radishes and green onions in another bowl and set aside.
- Heat the tortillas one at a time in a nonstick skillet or on a griddle until warm and pliable. Lay them out on a serving plate and top one side of each with a little cheese, then a little duck, then a little salsa and finally with the radish-scallion mixture. Fold over and serve at once, with the limes to squeeze over the filling.
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- Sprinkle both sides of the duck breast with a generous pinch of salt. Grind a small pinch of freshly ground pepper on both sides as well. Sprinkle one side with the dried spices.
- Place the duck breast in the slow cooker, then add the onion and pour the liquid into the pot (OJ, lime juice, chicken stock).
- Turn on the slow cooker to the low setting for 6 to 7 hours, until the duck easily shreds apart when you pull at it with a fork. Turn the duck out onto a wooden board, then use one fork to hold the duck in place while the other fork pulls at the meat to shred it apart.
- Warm a tablespoon of oil into a hot pan over medium-high heat. Add the shredded duck and sauté just until the edges of the duck meat are crispy. Assemble your tacos with whatever toppings you desire.
DUCK TACOS RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
4/5 (4.7K)Total Time 40 minsServings 4
- 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.
- Meanwhile, in a mini food processor, combine the cilantro, pickled jalapeno, 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.
- 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.
15-MINUTE ASIAN DUCK LEG CONFIT TACOS WITH HOISIN, SPRING ...
From homemadeitaliancooking.com
Estimated Reading Time 3 mins
- On the stovetop, heat a nonstick, large skillet over medium low heat. Place the duck legs skin-side down in the cold skillet. Cover the pan with a vented lid and cook until the skin starts to get crispy and some of the fat starts to render out, about 7- 10 minutes. Turn the leg over for 1 minute to heat that side. Do not overcook since the duck meat is already precooked and just needs to be warmed.
- When the meat is done, remove it to a cutting board. To make cracklings, pull the skin off the duck leg, and place it back in the pan over medium heat to continue crisping. With two forks or your hands, pull the duck meat off the bone. Discard any fatty bits or cartilage. Drain on paper towels, and break into crispy pieces.
- To assemble, place one third of the duck meat on a warm, steamed tortilla, add a heaping tablespoon of the hoisin mixture and garnish with cucumber, spring onions, and some duck skin cracklings.
DUCK CARNITAS TACOS RECIPE | BON APPéTIT
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Estimated Reading Time 5 mins
- Prick skin on duck legs in several places with the tip of a paring knife. Rub legs with salt, working into flesh and skin. Transfer to a medium bowl or airtight container. Cover and chill at least 12 hours and up to 1 day.
- Place a rack in middle of oven; preheat to 250°. Heat lard in a large saucepan over medium-high until an instant-read thermometer registers 250°.
- Scatter chiles, bay leaf, cinnamon stick, cloves, achiote seeds, peppercorns, and oregano across the bottom of a large baking dish. Remove duck legs from bowl and brush off excess salt. Arrange legs, skin side down, over aromatics in baking dish. Nestle orange and garlic around legs, then pour warm lard over. Cover baking dish tightly with foil and bake legs 2 hours.
- Turn duck legs skin side up and nestle back into fat. Re-cover dish and continue to bake until meat is very tender and begins to pull away from the bones, 2–2½ hours longer.
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Estimated Reading Time 6 mins
- Have everything set before you begin, as this will come together quickly. Either buy or make the achiote verde, and make the tomatillo salsa verde ahead.
- Boil the diced cactus paddles in salted water for 12 minutes. After they've boiled 5 minutes, add a pinch of baking soda; this helps the cactus keep its color and reduces slime. Shock the cactus in ice water to cool. Another tip: If you have tomatillos, which you will if you make the salsa yourself, drop a handful of the papery husks into the cooking water. This also helps eliminate slime.
- To finish the salsa, mix together the salsa verde, the corn and the cooked, cooled cactus paddles. Set aside.
- Lay the chopped confit in one layer in a large frying pan with as much of the confit fat as you like; I use a good 1/4 cup. Sear over high heat for 90 seconds without touching so you get some crispy bits. Stir, and add the achiote verde and the chicken broth. Boil this away until the pan is almost dry again. When you hear the cooking switch from boiling to sizzling, turn off the heat.
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- Roast the poblano directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel, seed and chop the poblano.
- Preheat a cast-iron skillet. Add the tomatoes, tomatillos and garlic and cook over moderate heat, turning, until charred. Peel the garlic; transfer to a food processor. Add the tomatoes, tomatillos, poblano, red chile and scallion and pulse until chunky. Add the lime juice and season the salsa with salt.
- Microwave the duck at high power for 1 1/2 minutes, until the skin is warm. Remove the skin from the legs in 1 piece. Line a plate with paper towels and lay the skins on top. Microwave at high power for about 5 minutes, until the skin is browned and sizzling. Remove the skin from the paper towels and let cool completely. Cut the crisp skin into thin strips.
- Shred the duck meat. In a skillet, simmer the broth, soy sauce and five-spice powder. Add the duck and toss until heated through.
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