Oaxaca Duck Tacos

Introducing our delectable Duck Taco recipe – a culinary adventure that tantalizes the taste buds with a symphony of flavors and textures. This recipe showcases the rich and succulent essence of DUCKCHAR Moulard Duck Legs, elevated by the aromatic embrace of fresh ginger root and thyme. With each step, you'll journey through the art of rendering duck fat, crafting the crispiest of tortillas, and assembling a taco masterpiece that's as visually appealing as it is palate-pleasing.

These Duck Tacos marry the tender allure of slow-cooked duck with the satisfying crunch of tortillas, all harmonized by the zesty notes of cilantro and onion. But the journey begins even before the first bite, as you expertly prepare the duck legs a day in advance, allowing their flavors to deepen and develop.

Whether you choose to embark on the full duck leg adventure or opt for the time-efficient Duck Leg Confit variation, the result is a symposium of taste that will leave you craving more. So, get ready to create a culinary masterpiece that combines tradition, innovation, and a dash of adventure in every bite. Let's dive into the detailed directions and craft these mouthwatering Duck Tacos that are certain to steal the spotlight at your next dining experience.

INGREDIENTS

2 DUCKCHAR Moulard Duck Legs
1 handful fresh ginger root
1/4 cup fresh thyme
2 Garlic heads
Flour tortillas
1 cup onion, chopped
1 cup cilantro, chopped
1 cup Oaxaca cheese, shredded
2 tablespoons DUCKCHAR Duck Fat
Salsa
Kosher salt
Pepper

COOKING DIRECTIONS

Make duck legs 1 day early

NOTE: if you have a time crunch, make this recipe with DUCKCHAR Duck Leg Confit (just reheat, crisp, and shred)

Step 1 - With a fork or sharp knife, poke holes all over the duck leg skin. This step will allow the duck fat to render out during the cook. The more pokes, the better - just try to avoid piercing the meat. Season with kosher salt and pepper to taste.

Step 2 - Preheat oven to 250 degrees F. Slice off top of garlic heads to expose the cloves. Peel and chop ginger into larger chunks.

Step 3 - Add duck legs skin side down to a large heavy pot like a Dutch oven. Mix in garlic, thyme, and ginger. Cover with lid and cook undisturbed for 2.5 hours.

Step 4 - Flip duck legs over and cook skin side up for another 2.5 hours with the lid closed.  Allow duck legs to cool, then store over night in fridge in covered in rendered duck fat. We usually just place the entire pot in the fridge.

Step 5 - Head down to Crispy-town. Transfer duck legs to a baking sheet and cook skin side up for 20 to 25 minutes at 400 degrees F. The duck legs are ready once the skin is super crispy and golden.

Step 6 - Add duck fat to pan and heat over medium heat. Add tortillas and heat both sides for a minute. Then add shredded duck, Oaxaca, cilantro, and onion. Allow the cheese to begin to melt. Then fold and press down on taco. Flip and repeat so that each side is crispy.

Step 7 - Serve immediately with your favorite salsa.