Duck and Mango Tacos

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Written by Jenny and Rick Wheatley

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Prep Time: 15 min - Cook Time: 20 min

Sweet and tangy mango salsa pairs well with the dark, rich flavor of waterfowl.

Ingredients

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.

Recipe Card

Duck and Mango Tacos

Written by Jenny and Rick Wheatley Visit : Visit authors website

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Prep Time: 15 min - Cook Time: 20 min

Ingredients

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.

About the Author

Jenny and Rick Wheatley

Visit authors website

Jenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.

The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.