Recipe courtesy of Mary Sue Milliken and Susan Feniger

Duck Tacos

  • Level: Easy
  • Yield: 12 tacos
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1 roasted duck

1 tablespoon duck fat, chicken fat or vegetables oil.

1 onion, thinly sliced

1 teaspoon salt

1/2 teaspoon pepper

2 red bell peppers, roasted, peeled, seeded and julienned

1 cup Chipotle salsa, plus extra for garnish

1 tablespoon honey

Freshly squeezed lime juice

1 avocado, peeled, seeded and sliced

12 small corn tortillas


  1. Remove the duck meat from the bones, discarding all skin and sinew. Shred meat. Heat the fat in a medium skillet over medium-high heat. Saute' the onion with the salt and pepper until translucent. Add the red peppers and duck meat and cook, stirring frequently, until heated through. Keep warm. Combine the salsa, honey and a squeeze of fresh lime juice.
  2. For tacos, toast 12 small corn tortillas as for carnitas tacos. Divide the filling and center on each tortilla. Top each with a tablespoon of salsa and a slice of avocado, and serve.

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