September 25, 2018

Smoked Duck Tacos

Jeremiah Doughty | From Field to Plate

smoked duck tacos

Take "Taco Tuesday" to a new level by changing up the protein. Ground beef is expected and fish can be a little mild, so flavor up those tortillas with delicious smoked duck! Make your own tomatillo salsa for added flavor and to impress your guests.

Smoked Duck Preparation

Ingredients

2 ducks, smoked
1 orange, juiced
1/4 soy sauce
1 tsp cumin
1 tsp cilantro, minced
1 tsp smoked paprika
1/4 red onion minced
1 jalapeno, minced

Directions

In shallow bowl, mix all ingredients.
Remove spine from ducks and spatchcock. Coat each duck in marinade and lay breast side down. Marinate for 1-2 hours.
Preheat smoker to 180-220 degrees with a milk wood like apple, cherry or oak.
Smoke ducks breast side up until internal temp in breast is 135-140.
Remove from smoker and let rest.
When cooled slice off meat and top with your favorite toppings.

Tomatillo Salsa

Ingredients

1 lb tomatillos
1/2 cup white onion, chopped
4 cloves garlic, minced
1/2 cup cilantro
1.5 Tbsp lime juice
2 jalapeños, fire roasted and chopped
Salt & pepper to taste

Directions:

1. Remove husks from tomatillos and rinse well to get all the sticky off.

2. There are three methods for cooking:

Grilling: cut in half and grill 5-7 minutes until skin starts to blacken
Boiling: boil 5-8 minutes, remove and let strain and drain
Oven roasted: cut in half and broil for 5-7 minutes until skin is blacked

3. Add all ingredients to a blender and pulse until finely chopped and mixed. Don’t over mix.
4. Salt and pepper to taste, chill and serve.

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