Monday, February 15, 2010

Duck Tacos

I love the process of cooking.  I love slow-cooked or roasted dinners, complicated dishes, meals that require overnight brining or marinating...most times, I feel like the longer a meal takes, the better it tastes; the more work a dish requires, the more love I put into it.  Unfortunately, like most working adults, my schedule doesn't really allow me to make time- and work-intensive meals, other than on the weekends or holidays (or snow days!!).  So, throughout my very short cooking career, I've tried to build a repertoire of simple and quick meals that are delicious and filling.  I've just added another one to the list: duck tacos from fellow DC food blogger, My Husband Cooks.  I decided not to make the accompanying corn salsa (although it looks delicious) because it would have required another trip to the store - I already had flour tortillas, shredded Mexican cheese, guacamole and a tomato.  The result was a go-to dinner that I will be dreaming about all week.

Click below to see the recipe!

List of ingredients:
1 duck breast
1 tbsp. salt
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. chipotle powder
1/4 tsp. red pepper flakes
 Flour tortillas
Whatever toppings you like

First, I scored the fat on the duck breast, meaning I cut a few slits in the skin, all the way to the meat (but not into it). 

I then mixed together all the rub ingredients, then patted the mixture onto the duck, making sure to get spices in the slits I just made.  I covered the breast and let it sit about 20 minutes.


Next, I preheated the oven to about 350 degrees.  I heated a pan over medium heat for about 2-3 minutes, then placed the breast skin-side down in the pan, letting it cook until the fat was rendered down, about 4 minutes. I flipped the breast over and threw the whole pan in the oven.  At this point in the cooking process, my tiny kitchen smelled like heaven - if heaven involved the aroma of cumin and chipotle peppers.

After about 15 minutes, I removed the breast from the pan onto my cutting board, covered it, and let it rest an additional 5 minutes - this is the hardest part of the recipe, honestly.  Then I cut the breast into strips.

I warmed a tortilla in a pan over medium heat, just about a minute a side, then loaded the tortilla up with the fragrant, juicy duck and topped it with guacamole (store-bought, for shame!), cheese and chopped tomato.

Yum.  LOVED this recipe.  I don't usually cook duck at home, but this flavor-packed, no-sweat recipe will have me coming back for more.


  1. Damn I want some of that not the cat food I get feed

  2. You fancy girl. I know your mom and dad feed you the very best cat food.

  3. Mark's cooking this week. On the menu? Cat tacos.

  4. Hey. You there. Anonymous. Knock it off. My cave is a no-cat-eating zone.

    No matter what Mark says.

  5. The best cat food is still cat food. Damn you humans and your opposable thumbs!!!!