Written by Jenny and Rick Wheatley Visit :
Visit authors websiteIngredients
Duck and Mango Tacos
4 boneless duck breasts, such as mallard
Chili powder
Cumin
Onion salt
Garlic powder
Sea salt, to taste
1 tbsp duck fat or olive oil
Fresh cilantro
Corn or flour tortillas
Mango-Pepper Salsa
1 semi-ripe, firm mango
1 jalapeno, seeds removed and small diced
1/4 tsp cayenne pepper
1/4 cup(s) red onion, small diced
1/2 cup(s) red bell pepper, small diced
Juice of half a lime
Sea salt, to taste
Instructions
Step #1 - Pat dry duck breasts with paper towels and season to taste with salt. Then rub equal amounts of chili powder, cumin, onion salt and garlic powder all over each breast. Set aside.
Step #2 - Peel mango and cut into a small dice. In a bowl, combine all mango-pepper salsa ingredients, and then season to taste with salt.
Step #3 - Heat a skillet over medium-high heat and when hot, add duck fat. Sear duck breasts for 3-4 minutes on each side, including standing the breasts on the thicker side, or until internal temperature reaches medium to medium rare. Remove duck and allow to rest for at least 5 minutes, loosely tented with foil.
Step #4 - In another skillet over medium-high heat, heat tortillas until warmed through and slightly toasted, flipping occasionally. Cut duck breasts into cubes, and serve immediately with warm tortillas, mango-pepper salsa and freshly chopped cilantro.
