Pan-seared Duck Tacos
Posted on 11/29/2017
by Brad Fenson
Having trouble deciding how to use up some of those ducks you were fortunate enough to harvest this fall? This recipe is a great way to put duck breasts to use, and create a family favourite. This sweet and spicy blend works well with any type of duck and will appeal to anyone that enjoys tacos. If you like it, don’t be afraid to try it with venison, grouse or even pheasant.
- 4 mallard breasts
- ¼ cup olive oil
- 1 tbsp chili garlic sauce
- 12 small corn tortillas
- ½ red onion, sliced
- Jalapeños, sliced
- Red, orange and/or yellow peppers, sliced
- ¼ cup taco seasoning
- ¼ cup water
- 1 cup strong cheddar or monterey jack cheese, shredded
- Savoy or green cabbage, shredded
- Avocado, sliced
- 1 lime
Prep: 1-4hrs | Cook: 10m
- Using a sharp knife, slice the duck breasts in to 1 cm thick strips across the grain.
- Combine olive oil and chili garlic sauce in a Ziploc bag or sealable container. Add the sliced duck breasts to the marinade and refrigerate for 1 to 4 hours.
- Slice peppers and onions and sauté in a pan with taco seasoning and water.
- Heat a Camp Chef cast iron fry pan to medium-high, add marinated duck breasts to sear quickly, adding colour and flavor but not over cooking. Breasts will be cooked in 4 to 5 minutes.
- Place 3 to 4 strips of cooked duck onto a warmed corn tortilla, add sautéed onion and peppers, cabbage, jalapeños, and cheese. Squeeze a slice of fresh lime over the top. You can garnish with sour cream, avocado, or salsa.
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