Duck Tacos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

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.

More about "duck tacos recipes"

DUCK TACOS RECIPE - LOS ANGELES TIMES
duck-tacos-recipe-los-angeles-times image
2003-07-30 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 …
From latimes.com
Estimated Reading Time 8 mins
  • 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.


DUCK TACOS WITH CHIPOTLE CHERRY SALSA AND GOAT CHEESE ...
duck-tacos-with-chipotle-cherry-salsa-and-goat-cheese image
2011-07-26 Place the pan into a preheated 400F/200C oven for 8 minutes. Remove and set the duck breast aside and let rest for 5 minutes before slicing. Drain the excess fat …
From closetcooking.com
Estimated Reading Time 5 mins


RECIPE: DUCK TACOS - THE GLOBE AND MAIL
recipe-duck-tacos-the-globe-and-mail image
2015-03-06 To assemble tacos, place a layer of spinach on each tortilla, followed by a layer of duck. Top with marinated onions and drizzle with lime crema. Finish with a …
From theglobeandmail.com
Estimated Reading Time 5 mins


10 BEST DUCK TACOS RECIPES | YUMMLY
10-best-duck-tacos-recipes-yummly image
Duck Tacos Recipes 16,029 Recipes. Last updated Sep 14, 2021. This search takes into account your taste preferences. 16,029 suggested recipes. Peking Duck Tacos BohoPlate. palm sugar, green onion, cheese, hoisin sauce, cucumber, sesame oil and …
From yummly.com


DUCK CARNITAS TACOS RECIPE | GOOD FOOD
duck-carnitas-tacos-recipe-good-food image
Method. Preheat the oven to 160ºC. Place the duck legs, onions, garlic, cinnamon and cumin in a casserole dish with a lid, and season to taste with salt. Squeeze the orange quarters over the duck, add the orange skins, mix well, place on the lid and cook in …
From goodfood.com.au


10 BEST DUCK TACOS RECIPES | YUMMLY
10-best-duck-tacos-recipes-yummly image
16,036 suggested recipes. Peking Duck Tacos BohoPlate. honey, sea salt, shallot, carrots, dark soy sauce, leaves, duck sauce and 11 more. Slow-cooked Duck Tacos With Pineapple Salsa Delicious Magazine. red onion, lime, chipotle paste, avocados, …
From yummly.co.uk


DUCK TACOS MADE WITH SLOW COOKER PULLED DUCK - MON PETIT FOUR®
2020-01-04 The recipe that I used to make these duck tacos was actually adapted from a fellow blogger Amy from Club Narwhal. Amy made carnitas in her slow-cooker and then suggested an extra …
From monpetitfour.com
4.7/5 (21)
Category Main Course
Servings 6
Total Time 6 hrs 10 mins
  • 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
2013-12-07 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 …
From foodandwine.com
4/5 (4.7K)
Total Time 40 mins
Servings 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 ...
2016-07-05 Duck Leg Confit Tacos are the easiest and most delicious gourmet meal you can make in 15 minutes! The secret is to use ... The recipe takes 4 cups of melted duck fat at least! Trust me, …
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
2020-02-11 Step 6. Remove skin from legs and set aside. Pull meat from bones, tearing into 1" pieces; discard bones and cartilage. Heat reserved 3 Tbsp. fat in a large nonstick skillet over medium and …
From bonappetit.com
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.


DUCK TACOS RECIPE - HOW TO MAKE DUCK TACOS WITH CONFIT ...
2017-03-27 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 …
From honest-food.net
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.


DUCK TACO WITH SPICY ORANGE-CHERRY SALSA
2017-06-24 This Duck Taco with Spicy Orange-Cherry Salsa recipe is a great mix of fresh ingredients along with our West Coast flavors.. LA VICTORIA® Brand (which makes salsas and sauces inspired …
From easycookingwithmolly.com
Estimated Reading Time 2 mins


DUCK CONFIT TACOS RECIPE - JOSé ANDRéS | FOOD & WINE
Step 1. Roast the poblano directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel, seed and chop the poblano. Advertisement. Step 2. Preheat a cast-iron skillet. Add ...
From foodandwine.com
  • 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.


CONFIT DUCK TACOS | THE COOK'S PANTRY
METHOD: In a deep frying pan, place the duck stock and chipotle and combine over a medium heat. Add the duck legs and bring to a simmer. Cover for 5-10 minutes until heated through. Remove the legs and set aside to cool slightly before shredding. Reduce the liquid on the stove to a thick, sauce-like consistency and season with salt to taste.
From thecookspantry.tv
Estimated Reading Time 30 secs


TACO RECIPE: TASTY AND TENDER SHREDDED DUCK
2017-05-16 Slow roasted shredded duck taco recipe. Juicy, tender duck with a crispy skin – shredded up and served taco style. Slow cooking the duck in the …
From telegraph.co.uk
Estimated Reading Time 3 mins


CRISPY DUCK TACOS WITH PLUM SAUCE RECIPE · GRESSINGHAM
Pop the shredded duck onto a large plate with the warmed tacos alongside. Pop the sesame wedges on another plate. Drain the liquid from the pickled radishes and serve them in a small bowl with the cucumber, spring onion and plum sauce alongside. Let everyone assemble their duck tacos with the duck at the base, crunchy veg on top and plum sauce drizzled on top.
From gressinghamduck.co.uk
Category Dinner For Two, Treat Night, Entertaining
Total Time 40 mins


ROAST DUCK TACOS - A BLISSFUL TASTEA BLOG FULL OF FOOD ...
2020-04-27 Take duck out of crock pot and put into a bowl to pull off the bones and pull meat apart. Directions. The Tacos: 1. Combine all ingredients in a bowl. 2. Mix together till a dough ball is formed. 3. Sprinkle extra flour on the table top and kneed dough till the ball is smooth and not cracking.
From ablissfultaste.com
Estimated Reading Time 2 mins


DUCK TACOS RECIPE | EMERIL LAGASSE | COOKING CHANNEL
In a large skillet, heat the vegetable oil for frying. When the oil is hot, fry the tortillas, a couple at a time, until golden brown, about 2 minutes. Remove the tortillas from the oil and drain on a paper-lined plate. Season the tortillas with salt and pepper. In a small mixing bowl, whisk the sour cream, lemon juice and cilantro together.
From cookingchanneltv.com


AUTHENTIC DUCK OR GOOSE "STREET" TACOS - DUCKS UNLIMITED
Authentic Duck or Goose "Street" Tacos Combine wild birds with real south-of-the-border flavors to create a savory meal . By Scott Leysath. There was a time when the tacos found in American restaurants were made exclusively with ground beef. In fast-food joints or sit-down eateries, a taco included meat that had been flavored with "taco seasoning" and then garnished with shredded lettuce and ...
From ducks.org


DUCK TACOS RECIPES | SPARKRECIPES
Member Recipes for Duck Tacos. Very Good 4.5/5 (4 ratings) Pan-Seared Duck with Orange Pomegranate Sesame Sauce. A special holiday dinner for two CALORIES: 352.8 | FAT: 17.5g | PROTEIN: 28.2g | CARBS: 20.9g | FIBER: 1g Full ...
From recipes.sparkpeople.com


RICK BAYLESSSEARED DUCK TACOS - RICK BAYLESS
When just beginning to smoke, add the duck and stir-fry until browned. Dribble in 2 or 3 tablespoons water, stir-fry a minute longer (to soften any overly crispy edges), then add 1⁄4 cup of the sauce. Stir-fry a minute longer, until the duck is glazed. Scoop onto a serving platter. Serve with warm corn tortillas, the tomatillo salsa and the remaining sweetened soy sauce.
From rickbayless.com


DUCK TACOS RECIPE FROM MISS ALLIE’S KITCHEN | SLAYER DUCK ...
2021-09-01 With this duck taco recipe, I suggest grabbing a bottle of bourbon to make my classic Old-Fashioned. Buffalo Trace, Wild Turkey Rare Breed, Four Roses Small Batch and Maker’s Mark Bourbon Whiskey are all great options based on the tasting notes. If you try these duck tacos with orange and cabbage slaw, let us know what you think! Tag @SlayerDuckCalls in your photos on Instagram, or …
From slayercalls.com


CRISPY FRAGRANT DUCK TACOS WITH ASIAN PEAR AND MANGO SALSA ...
DUCK TACOS RECIPE - GRACE PARISI | FOOD & WINE. 2013-12-07 · 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 ... From foodandwine.com 4/5 (4.7K) Total Time 40 mins Servings 4 See details » 15-MINUTE ASIAN DUCK LEG CONFIT TACOS WITH …
From tfrecipes.com


DUCK STREET TACOS | MAPLE LEAF FARMS
Recipes > Main Dish > Duck Street Tacos. Duck Street Tacos. Pin It; Print; Share; Mexican street-style tacos with a duck twist. Pan seared corn tortillas topped with Ground Duck sautéed with spices, cilantro and white onions. Perfect for a simple but delicious week night dinner! Ingredients. Print . 1. 2 lbs. Maple Leaf Farms All Natural Ground Duck. 2. Corn tortillas. 3. 1 medium white onion ...
From mapleleaffarms.com


Related Search