Duck Tacos
Pulled duck breast made in a slow-cooker then adorned with mango, scallions, and radishes for a French twist to classic tacos.
- Prep time
- 10 min
- Cook time
- 6 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb duck breast, (453 grams)
- 1/4 tsp garlic powder, (.65 grams)
- 1/4 tsp ground cumin, (.65 grams)
- 1/4 tsp dried oregano, (.25 grams)
- 1/2 a small onion, quartered
- 1/2 tbsp lime juice, (7 grams)
- 1/4 cup low-sodium chicken stock, (60 grams)
- 2 tbsp orange juice, (20 grams)
- salt
- freshly ground pepper
- 6 small tortillas
- 3 radishes, sliced thinly
- 1 mango, peel removed, cored, cubed
- 2 scallions, chopped
Instructions
- 1
Sprinkle both sides of the duck breast with a generous pinch of salt. Grind a small pinch of freshly ground pepper on both sides as well. Sprinkle one side with the dried spices.
- 2
Place the duck breast in the slow cooker, then add the onion and pour the liquid into the pot (OJ, lime juice, chicken stock).
- 3
Turn on the slow cooker to the low setting for 6 to 7 hours, until the duck easily shreds apart when you pull at it with a fork. Turn the duck out onto a wooden board, then use one fork to hold the duck in place while the other fork pulls at the meat to shred it apart.
- 4
Warm a tablespoon of oil into a hot pan over medium-high heat. Add the shredded duck and sauté just until the edges of the duck meat are crispy. Assemble your tacos with whatever toppings you desire.