Having trouble deciding how to use up
some of those ducks you were fortunate enough to harvest this fall? This recipe
is a great way to put duck breasts to use, and create a family favourite. This
sweet and spicy blend works well with any type of duck and will appeal to
anyone that enjoys tacos. If you like it, don’t be afraid to try it with
venison, grouse or even pheasant.
4 mallard breasts
¼ cup olive oil
1 tbsp chili garlic sauce
12 small corn tortillas
½ red onion, sliced
Red, orange and/or yellow peppers,
¼ cup taco seasoning
¼ cup water
1 cup strong cheddar or monterey jack
Savoy or green cabbage, shredded
Using a sharp knife, slice the duck
breasts in to 1 cm thick strips across the grain.
Combine olive oil and chili garlic
sauce in a Ziploc bag or sealable container. Add the sliced duck breasts to the
marinade and refrigerate for 1 to 4 hours.
Slice peppers and onions and sauté in a
pan with taco seasoning and water.
Heat a Camp Chef cast iron fry pan to
medium-high, add marinated duck breasts to sear quickly, adding colour and
flavor but not over cooking. Breasts will be cooked in 4 to 5 minutes.
Place 3 to 4 strips of cooked duck onto
a warmed corn tortilla, add sautéed onion and peppers, cabbage, jalapeños, and
cheese. Squeeze a slice of fresh lime over the top. You can garnish with sour
cream, avocado, or salsa.