Serves: 2 | Preparation Time: 5 hours | Equipment: Dutch Oven, Cast Iron Pan, Blender | Also Suitable for: Turkey, Chicken, other Game Birds
Table of Contents
Ingredients:
- 4 duck breasts, skin removed
- 1 yellow onion, diced
- ½ cup duck fat
- 5 cloves garlic, roughly chopped
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp dried oregano
- 2 tsp cayenne pepper
- 1 tsp cinnamon
- ½ cup coffee
- 4 cups duck stock (or chicken stock)
- 1 tbsp kosher salt
- 1 tsp ground black pepper
- 2 bay leaves
Cilantro Lime Crema:
- 1 cup sour cream
- ½ cup heavy whipping cream
- 1 bunch cilantro, leaves only
- Juice of 1 lime
- Kosher salt, to taste
Other:
- Flour Tortillas (homemade preferred)
- Pickled Jalapenos and Radishes
- Cotija Cheese
- Salsa
- Avocado, sliced
- Lime wedges
- White Rice
- Black Beans
Instructions:
- Preheat the oven to 300°F (150°C).
- In a Dutch oven, heat duck fat over medium heat. Sear duck breasts until browned on each side (the duck will still be raw in the middle). Set aside.
- Add diced onions to the Dutch oven and cook until soft (about 5 minutes), adding more duck fat if necessary.
- Return seared duck breasts to the pot along with garlic, chili powder, cumin, oregano, cayenne pepper, cinnamon, coffee, duck stock, kosher salt, black pepper, and bay leaves.
- Cover the Dutch oven with a lid and place it in the preheated oven for 4 hours, or until the duck is easily shreddable.
- While the duck is cooking, prepare the cilantro lime crema. Blend sour cream, heavy cream, cilantro leaves, lime juice, and salt until well combined. Refrigerate until ready to use.
- Once the duck is done, remove it from the braising liquid and shred it. Reserve the liquid.
- In a cast iron pan over medium-high heat, add a bit of duck fat. Add the shredded duck and ½ cup of the braising liquid. Cook for 5 minutes until slightly crispy.
- Remove the duck from heat and assemble tacos, burritos, or tostadas with cilantro lime crema and desired toppings.
Serving Suggestions:
My personal serving included homemade flour tortillas, warmed just before serving. Quick-pickled jalapeños and radishes added a tangy kick. Other accompaniments included homemade salsa, cotija cheese, sliced avocado, white rice, and beans.
Variations:
- For a street taco vibe, make corn tortillas using masa flour.
- Substitute dairy-free sour cream and heavy cream alternatives for a dairy-free crema (omit cotija cheese for a vegan option).
- For more variations or insights into making tortillas or quick-pickles, reach out to Chef Rikki Folger for additional tips and recipes.
