"Crispy duck breast tacos served with pickled onion and homemade blackberry chipotle sauce."
Crispy Duck Breast Tacos
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Serves or Makes: 6
Recipe Card
ingredients
Pickled Onions
- 1 large thinly sliced Red Onion
- 1 cup Warm Water
- 1/2 cup Apple Cider Vinegar
- 1 tablespoon Coconut Sugar (or brown sugar)
- 1/2 teaspoon Salt
Method
Pickled Onions
Step 1
Place your thinly sliced onions in a pint jar. Separately whisk remaining ingredients together and pour over onions. Place in fridge until cooled, about an hour. For best results, place in fridge overnight.
ingredients
Blackberry Chipotle Sauce
- 1 1/2 cups Fresh Blackberries
- 2 tablepoons Chipotle in Adobo Sauce
- 1 teaspoon Olive Oil
- 1 diced Shallot
- 2 cloves minced Garlic
- 1/2 small juiced Lemon
- 2 tablepoons Coconut Sugar (or brown sugar)
Blackberry Chipotle Sauce
Step 1
In a small saucepan, begin by heating up your olive oil. Add shallot & garlic and sauté for 1 minute.
Step 2
In a food processor, add the blackberries, chipotle, and adobo. Process until smooth.
Step 3
Strain over your shallot & garlic.
Step 4
Stir in your lemon juice and sugar and whisk until sugar is dissolved.
Step 5
Simmer, stirring occasionally, until reduced by 1/3 and slightly thickened.
ingredients
Crispy Duck Breast Tacos
- 2 Duck Breast (each duck breast yields about 3 tacos)
- To Taste Kosher Salt & Pepper
- warmed Tortillas
- 1/2 thinly sliced, for garnish Cucumber
Crispy Duck Breast Tacos
Step 1
Preheat oven to 390.
Step 2
Pat dry and season both sides well with Kosher Salt and pepper.
Step 3
Place the breasts fat side down on a cold oven safe pan and turn the heat on to medium high heat.
Step 4
Sear fat side for about 6 min, flip and sear for another 3 minutes
Step 5
Flip back to fat side and immediately put into oven for 6-8 minutes.
Step 6
Remove from pan and let rest for 5-10 minutes before slicing.
Step 7
TO SERVE: Grab your tortilla, smear about 1 Tbsp of blackberry chipotle sauce, top with 3 slices of crispy duck breast, top with your pickled onions and a few strips of cucumber. Enjoy!