Duck Tacos

Duck meat that shreds effortlessly, rich and tender, contrasted by a crispy skin. The sharp acidity of lime cuts through the richness of the meat.

• Prep: 20 min
• Cook: 90 min
• Difficulty: Medium
• Calories: 929
• Protein: 76 g
• Carbs: 70 g
• Fat: 35 g

Ingredients

• 4 pc Duck leg ( whole )
• 8 pc Soft tortilla (for filling), made from corn ( warmed )
• 1 pc Red onion ( finely diced )
• 2 pc Garlic ( crushed )
• 2 pc Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 1 pc Fresh cilantro ( leaves only )
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 3 pc Dried Guajillo chilies ( seeded and rinsed )
• 6 pc Tomatillos ( husked and rinsed )

Instructions

1. Searing the duck

   Score the duck skin without hitting the meat. Place legs skin-side down in a cold pan. Heat gradually to render the fat. Once the skin is golden and crispy, flip to color the meat.

2. Sauce preparation and braising

   Add crushed garlic, cumin, smoked paprika, and guajillo chilies to the pan. Add water halfway up the meat. Cover and simmer on low heat until the meat falls off the bone without resistance.

3. Salsa verde and shredding

   Roast the tomatillos in a pan until tender, then blend with some cilantro for the salsa. Remove the duck, discard bones and chilies. Shred the meat and return it to the reduced juices until glazed.

4. Assembly and finishing

   Warm the tortillas in a dry pan. Generously top with duck. Add diced red onion, fresh cilantro, salsa verde, and squeeze lime juice at the last moment to brighten the flavors.

Chef's tips

• Start the duck in a cold pan so the fat renders without burning the skin.
• If the sauce is too thin at the end, remove the meat and reduce the liquid until it reaches a syrupy consistency.

Storage

Shredded duck keeps for 3 days in the fridge. Reheat in a pan with a splash of water to maintain tenderness.