duck tacos recipe

Grilled moulard duck breast tacos topped with chimichurri, salsa, and avocado

Duck Tacos with Chimichurri

DUCKCHAR Moulard Duck Breasts

DUCKCHAR Duck Fa

Salt

Pepper

paprika

cumin

lime juice

cayenne pepper

Olive oil

garlic cloves,

avocados

Corn tortillas

white onion, chopped

cilantro, chopped

cilantro

parsley

garlic

oregano

red pepper

red wine vinegar

Score skin of duck breast. Just be sure not to cut into the meat - the more scoring lines, the better. If you can see the duck breast meat through the scoring lines, you’re cutting too deep.

Combine salt, pepper, paprika, cumin, lime juice cayenne pepper, 1/8 cup olive oil and garlic in a large bowl. Add DUCKCHAR Moulard Duck Breast and mix all ingredients together thoroughly and allow duck breast to marinate in refrigerator for 1 hour.

To make chimichurri, combine cilantro, parsley, garlic, oregano, crushed red pepper, and vinegar. Salt and pepper to taste.

Remove DUCKCHAR Moulard Duck Breast from marinade.

Cook DUCKCHAR Moulard Duck Breast to desired doneness on grill. Grill duck breast on top rack or over indirect heat skin side down. Beware of flames. Cook duck breast until the skin is thin, crispy and golden. This step should take 8 to 10 minutes.

Flip and cook duck breast skin side up. Pull duck breast from grill once the internal temperature reaches 131 degrees F.

Cover DUCKCHAR Moulard Duck Breast loosely with foil on plate and let sit for 5 minutes. The internal temperature will to 135 degrees F for a perfect medium rare finish. Slice thinly.

Brush the tortillas with duck fat and give them a nice char on the grill. Then make the duck breast tacos: combine duck breast, cilantro, onion, salsa, avocado to taste.

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Duck Tacos with Chimichurri

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The most viewed duck tacos recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Duck Tacos with Chimichurri

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