Duck tacos

[Paul W]

A simple recipe have really enjoyed in the past that I made today with 4 teal, a gadwall, and a goose today I thought id share:

Cut about 6 big ducks (redheads cans or mallards) worth of duck breast into small cubes. I usually brine them overnight at this point, but even an hour or two makes a big difference.

Cook the cubes in a pan with about 1/4 stick butter until there's almost no liquid left in the pan.

Put one beer and two packets of whatever taco seasoning into the crockpot and mix.

Add cooked duck to the liquid in the crockpot

Cook on low for 6 hrs or so stirring occasionally.

Serve and eat until you can't anymore

 

[Tom Rowe]

Sounds great. What do you use for a brine?

 

[Paul W]

Sounds great. What do you use for a brine?

The perfect brine, which I learned from my fancy pants caterer sister in law, is 1/4 cup sugar, 1/4 cup kosher salt to every 1 gallon of water. I use gallon ziplock and shake the meat around in the bag whenever I go by the fridge. Brining makes all the difference in the world, it sucks all the blood and nastiness out of the meat, making it taste much much better. I brine almost all my ducks now, regardless of how they'll be cooked.

 

[Steve Stecki]

Do you brine before you freeze or before you prepare? Tacos sound great!
Thanks for sharing.

 

[rfberan]

Another recipe for tacos that I learned in Texas is to use a wire basket, you use for hamburgers or fish. Place a layer of bacon, a layer of jalepeno slices, layer of duck breasts, then layer of jalepeno, and then a layer of bacon. Grill over low heat to cook bacon slowly so drippings seep into duck breast with jalepeno juice. Take the cooked slab and chop into small pieces and you have your taco meat.

 

[Paul W]

Do you brine before you freeze or before you prepare? Tacos sound great!
Thanks for sharing.

I usually brine before preparing, but you could go either way. Then you could just thaw and cook.

 

[Mark Vanderhoof]

Paul, I tried your recipe tonight with goose meat. It was excellent! I had everybody eating it up. It was a hit. Thanks, Mark

 

[David Robinson]

That sounds excellent. I will definitely have to give that a try. Also, try out fajita mix with the duck. We love duck-jitas at duck camp with red and green peppers, onions, and salsa. I'm getting hungry.

 

[Paul W]

Paul, I tried your recipe tonight with goose meat. It was excellent! I had everybody eating it up. It was a hit. Thanks, Mark

Glad to be of help! I really do enjoy eating ducks this way, any diver species included (I'm a diver hunter) - and I eat it out of enjoyment rather than duty. (You won't catch me grilling goldeneye breasts with rosemary and thyme)

It's a keeper. I have found that any liquid will work, I used two cups of root beer last week when I thought id post this, ha!