DUCK TONGUE TACOS
Steps:
- For the taco filling: Preheat the oven to 280 degrees F.
- Combine the hot sauce, salt, achiote paste, garlic and half of the cilantro in a large stainless bowl. Add duck necks and duck tongues to the bowl and mix well to coat.
- Pour into a braising pan that will accommodate everything. Cover and bake until the duck neck meat easily pulls away from the bone, about 4 hours. (Alternatively, cook in a crockpot set on 280 degrees F.) Let cool until cool to the touch.
- Pick the meat from all the neck bones and set aside in a small container. Next, remove the cartilage bone from each duck tongue by gripping the back of a tongue between the index finger and thumb and pinching the tip of the tongue with the other hand to feel for the bone and pull it out.
- Combine pulled duck meat and deboned duck tongues and mix well. Cover and refrigerate.
- Stir together scallions and remaining cilantro in a small bowl and set aside.
- For the taco shells: Pour several inches canola oil into a large wide pot fitted with a deep-frying thermometer. Heat to 375 degrees F.
- Use a taco shaping fry basket to fry the corn tortillas until crisp to the touch and light golden brown. Let drain on paper towels and season with salt.
- For the pickled red onions: Combine the vinegar, sugar, salt, chile and 1 cup water in a medium nonreactive saucepot and bring to a boil. Place red onion in a bowl. Pour the vinegar solution over the onions and let sit for 1 hour.
- To finish: Heat a large cast-iron pan over high heat until smoking hot. Add oil, then spread the duck meat in the hot pan to caramelize. (Be careful, as the sauciness of the duck will induce splattering!) Don't disturb the meat; let it stick to the bottom just a little bit. After a minute or two, scrape the meat off the bottom with a metal spatula and mix well. Add the scallion-cilantro mixture and cook another 2 to 3 minutes, stirring continuously. Remove duck meat from pan.
- Divide duck filling evenly among the taco shells. Add several slivers of pickled red onion to each taco. Sprinkle each taco generously with queso fresco. Serve without delay.
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.
More about "duck tacos food"
DUCK TACOS RECIPE - HOW TO MAKE DUCK CONFIT TACOS
Web Mar 27, 2017 To finish the salsa, mix together the salsa verde, the corn and the cooked, cooled cactus paddles. Set aside. Lay the chopped …
From honest-food.net
5/5 (12)Total Time 55 minsCategory Main CourseCalories 280 per serving
From honest-food.net
5/5 (12)Total Time 55 minsCategory Main CourseCalories 280 per serving
- 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.
10 BEST DUCK TACOS RECIPES | YUMMLY
Web Mar 29, 2023 Easy Duck Tacos Moore or Less Cooking Food Blog. duck legs, sour cream, tortillas, lettuce, avocado, seasoning salt and 4 more. Roast Duck Breast with Black Truffle Cream Sauce KitchenAid. milk, …
From yummly.com
From yummly.com
10 BEST DUCK TACOS RECIPES | YUMMLY
Web Apr 4, 2023 Easy Duck Tacos Moore or Less Cooking Food Blog. avocado, sour cream, lettuce, pepper jack cheese, tortillas, garlic powder and 4 more. Roast Duck Breast with Black Truffle Cream Sauce …
From yummly.co.uk
From yummly.co.uk
DUCK TACOS RECIPE - LOS ANGELES TIMES
Web Jul 30, 2003 4 duck legs 1 teaspoon ground cumin 1 teaspoon Mexican oregano Salt and freshly ground black pepper ½ teaspoon oil 3-4 chipotle peppers, packed in adobo sauce, finely chopped, divided 1 ½ cups...
From latimes.com
From latimes.com
CRISPY DUCK TACOS WITH PLUM SAUCE RECIPE · GRESSINGHAM
Web Heat a drizzle of oil in a medium saucepan over medium heat. Once hot, add the plums and remaining Chinese 5 Spice and cook, stirring regularly until softened, 4-5 minutes. Once softened, add the hoisin sauce, …
From gressinghamduck.co.uk
From gressinghamduck.co.uk
YOU NEED THESE CITRUS-SOY GLAZED DUCK TACOS IN YOUR …
Web Citrus-Soy Sauce. Add all ingredients EXCEPT cornstarch + water to a pot and mix to combine. Simmer for about 15 minutes on medium heat. Mix cornstarch + water together in a small bowl to make a slurry. Be sure all …
From thebeardandthebaker.com
From thebeardandthebaker.com
DUCK CONFIT TACOS RECIPE - JOSé ANDRéS - FOOD & WINE
Web Dec 6, 2013 Ingredients 1 large poblano 1/2 pound plum tomatoes 1/4 pound tomatillos, husked 1 large garlic clove, unpeeled 1 fresh red chile, seeded and …
From foodandwine.com
Category DinnerTotal Time 45 mins
From foodandwine.com
Category DinnerTotal Time 45 mins
- 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.
DUCK TACOS RECIPE - GRACE PARISI - FOOD & WINE
Web Dec 6, 2013 1 cup radish sprouts Directions Preheat the oven to 350°. Season the duck breast with salt and pepper. In a small ovenproof skillet, cook the breast, skin side down, …
From foodandwine.com
4/5 Total Time 40 minsAuthor Grace Parisi
From foodandwine.com
4/5 Total Time 40 minsAuthor Grace Parisi
MADE ADI WIRANATHA ON INSTAGRAM: "ROASTED DUCK BREAST TACO ...
Web 223 Likes, 9 Comments - Made Adi Wiranatha (@dexadibali) on Instagram: "Roasted duck breast taco , @latortilleriaau blue corn tortillas, avocado, corn and zucchini s ...
From instagram.com
From instagram.com
DUCK TACOS WITH CHIMICHURRI — DUCKCHAR
Web Step 7 - Cover duck breast loosely with foil on plate and let sit for 5 minutes. The internal temperature will to 135 degrees F for a perfect medium rare finish. Slice thinly. Step 8 - …
From duckchar.com
From duckchar.com
DUCK TACOS RECIPE: HOW TO MAKE DUCK CARNITAS - 2023
Web Nov 24, 2022 Duck may not be as popular as chicken or turkey, but it yields a profoundly flavorful, juicy meat that works in many applications—one of which is tacos. After making …
From masterclass.com
From masterclass.com
BEST DUCK CONFIT TACOS RECIPE - TASTINGTABLE.COM
Web Dec 9, 2021 Remove the shredded duck confit meat from the package. Set a nonstick pan to medium heat. Add 2 tablespoons of oil and duck meat to the pan. Cook over medium …
From tastingtable.com
From tastingtable.com
DUCK TACO WITH CHARRED CORN SALSA - FOOD - SIMON FRASER …
Web Ducks are hunted and prepared in a variety of ways by different Indigenous peoples, for example, they can be baked, roasted over a fire, boiled, dried, or smoked. Duck eggs …
From sfu.ca
From sfu.ca
ALL THE DUCK TACOS | MEXICAN RECIPES | OUR MODERN KITCHEN
Web May 5, 2018 4. Cook the Duck for about 1 ½ hours or until the meat is tender and falling off the bone. Periodically check the duck and if necessary, add more stock if reduced by …
From ourmodernkitchen.com
From ourmodernkitchen.com
RICK BAYLESSSEARED DUCK TACOS - RICK BAYLESS
Web In a small saucepan, combine the soy, water, mirin and sugar. Simmer over medium heat until just beginning to thicken, 15 to 20 minutes. In a wok, heat the oil over high heat. …
From rickbayless.com
From rickbayless.com
DUCK TACOS MADE WITH SLOW COOKER PULLED DUCK - MON PETIT FOUR®
Web 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 …
From monpetitfour.com
From monpetitfour.com
RECIPE: DUCK TACOS - THE GLOBE AND MAIL
Web Mar 6, 2015 Servings: 12 tacos Ready Time: 1 hour, 15 minutes Marinated onions 1 red onion, thinly sliced 1 teaspoon salt 1 teaspoon salt 1/2 cup sugar 1/2 cup boiling water 1 …
From theglobeandmail.com
From theglobeandmail.com
SHREDDED DUCK TACOS | EASY RECIPE | MAPLE LEAF FARMS
Web Duck 1 1 Maple Leaf Farms Roast Half Duck, thawed 2 1 Tbsp Vegetable Oil 3 3 Tbsp Water Optional Toppings 1 16 oz can Refried Beans 2 Shredded Iceberg Lettuce or …
From mapleleaffarms.com
From mapleleaffarms.com
KERSTEN RETTIG: DALLAS FOOD SCENE HAS BIG ENERGY WITH NEW …
Web 1 hour ago Komodo is exciting, has high-quality and well-prepared food, and a very sophisticated vibe. As in Miami, Komodo’s Dallas menu offers takes on Southeast Asian …
From peoplenewspapers.com
From peoplenewspapers.com
SPICY SHREDDED DUCK TACOS | TRIED AND TRUE RECIPES
Web May 16, 2022 Servings: 8 tacos Calories: 459kcal Equipment Deep roasting pan with a rack Aluminum foil Food processor Wide pot Ingredients Shredded duck: 4.5- pound …
From triedandtruerecipe.com
From triedandtruerecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love