Grilled Duck Tacos with Salsa Naranja
By Sue Lau | Palatable Pastime
Welcome back to #CookoutWeek! Sorry that a couple of my non-sponsored posts got sidelined- things came up. But I am happy to be back with this one.
These duck tacos are the perfect easy cookout recipe. I know. I know. I suspect you are thinking “What? Easy duck? No freaking way!” But for this recipe I am using some precooked duck halves that were sent along by the sponsor Maple Leaf Farms. It makes grilling these as easy as cooking hot dogs. And weenies on the grill are very ordinary, while duck is not. Most people think of Duck ala Orange, the classic French preparation. And indeed, the duck I was sent came packed with the orange sauce, but that wasn’t what I used.
Not that I don’t like orange sauce, because I do. But right now I am eating more low sugar, so would not be having that sauce, since it does have sugar in it.
They also graciously sent along several other duck items which I will get around to using and share those recipes with you at a later date. I’d love to make some duck leg confit and also use that bacon in a nice cassoulet as soon as the weather breaks. Keep an eye out for it.
However, I was interested in the duck/orange combination and since I thought tacos sounded like a great idea once grilled duck would catch some smoke flavor on the grill, opted to make a cooked salsa with salsa naranja, which I made from naranja agria (or sour orange juice) which you can easily find in a Mexican market. However, if you can’t, you can probably approximate that with some orange juice mixed with grapefruit juice or lemon juice. But it is not very sweet at all, and barely has carbs in it, if any. (If you made with fresh oranges, carbs would definitely be there). I think you can also order it online, several brands make it for sure, including Badia and La Preferida.
This is the plate of things I grilled up (tortillas, duck, and some shishito/padron peppers). I wasn’t planning on the peppers per se, but I had just picked them out of the garden that day (I grow lots of peppers and herbs, plus a few other things like tomatoes, eggplant, zucchini, and snap peas) and since I was firing up the grill anyway, threw them into the mix. There isn’t much to it at all- just grill them until they blister, then drizzle with lime juice and salt. Most people will mention the salt. I am telling you lime juice too, so trust me please.
Another way to do grilled peppers is with hotter ones. Shishito peppers are generally very mild, about like banana peppers without vinegar tang. Except occasionally one decides to be fiery. So that can be a fun surprise. But if you do like spicier, jalapeno and serrano peppers grill up gorgeously in quite the same way (and it is how I learned to put lime juice on peppers). The hotter ones are called chiles toreados. Some people will tell you that means simply roasted peppers, but that’s not exactly it. It means peppers of bullfighting, or perhas that eating them makes you brave and feisty like a bullfighter (or toreador). And believe me, in the summer, when peppers are at their spiciest, chomping down a roasted hot pepper all the way to the stem can be as daunting as facing down a charging bull. Shishitos are much kinder and gentler.
You will see the duck skin on these got nicely browned and crisp on the grill, which you can easily do without much culinary skill. Maple Leaf Farms has done all the heavy lifting getting the duck ready for you and from there, grilling it is as easy as throwing a hot dog on the bbq. The skin will crisp to perfection and the duck is nice and moist without being greasy. It is quite like a rotisserie chicken straight off the spit.
It’s very easy to pull from the bone and do a chiffonade cut on it the same way you would the cabbage so it is nice and thin.
The flavor of the tacos is very authentic and you will feel like you are in a taqueria enjoying it the way it has been made since time began. Pure delight.
Oh and if you are low carbing, you can switch the corn tortillas out if you prefer to a low carb flour tortilla, I just probably would skip oiling those before tossing on the grill since they won’t need it. They will probably get better grill marks than the corn ones.
Don’t forget to scroll below the recipe print to get the link to enter the giveaway (which is on my Hawaiian Hot Dog / Welcome to #CookoutWeek post) and the blue link opens the linkup to the other bloggers participating today. Normally you see the linkups open in the blog, but I use an external link with this host. Good luck in the giveaway!
Grilled Duck Tacos with Salsa Naranja
Makes: 6-8 tacos, 1 cup salsa
Ingredients for Salsa Naranja:
- 10 ounce can Rotel tomatoes and green chilies
- 1/4 cup diced onion
- 1/4 cup diced poblano pepper
- 1 teaspoon chopped garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 cup Naranja Agria (sour orange juice)
- 1 tablespoon chopped cilantro
Ingredients for Tacos:
- 1 (14 ounce) Maple Leaf Farms fully cooked Roast Half Duck (with Orange Sauce)
- olive oil
- 6-8 fresh corn tortillas
- 1 cup finely shredded cabbage
- 1/2 cup chopped cilantro
- 1-2 fresh limes, cut into wedges
- shishito/padron peppers (optional accompaniment as shown in photo)
- Make salsa ahead of grilling- in a small saucepan, saute the onion, pepper and garlic in olive oil until it softens.
- Stir in the tomatoes with green chilies, salt, cumin and naranja agria, simmer for a few minutes until the liquid reduces by half.
- Cool the salsa slightly then pulse in a food processor 2-3 times, then stir in chopped cilantro.
- Preheat grill and oil grate.
- Have cabbage, cilantro and limes for tacos set aside.
- Brush tortillas with oil and grill just long enough to soften.
- If you wish to do the shishito peppers, drizzle those with a little oil then toss in a grill basket and grill for several minutes until they blister and char. Season with salt and lime juice.
- For the duck, first discard the orange packet since we are not using it (or save it for something else, like ham) then drizzle the duck half lightly with oil and grill for 5-10 minutes or until hot and the skin crisps up.
- Remove duck meat from bones and shred the meat.
- Place cabbage, duck and cilantro on a corn tortilla and serve with a lime wedge and salsa naranja.
From the kitchen of palatablepastime.com
Welcome back to Cookout Week!
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Disclaimer: While the sponsors have generously provided for the raffle giveaway prizes
and complimentary product for recipe development, all opinions in this post are my own.