Asian Duck Tacos

Student Second Place 2011 Chef Recipe Contest, Matthew Wells


Serving Size {4 Servings}


Duck Breast

1 Each Maple Leaf Farms Duck Breast

1 Tablespoon Salt

1 Tablespoon Pepper


1/2 Cup Cilantro Leaves

1/4 Cup Thai Basil

2 Tablespoons Korean Chili Powder

1 Teaspoon Ginger

1 Clove Garlic

1 Tablespoon Soy Sauce

2 Tablespoons Mirin

2 Tablespoons Fresh Lime Juice

1 Tablespoon Vegetable Oil

2 Tablespoons Reserved Duck Fat

To Taste Salt and Pepper


1 Each Carrot, shredded

1 Each Daikon Radish, shredded

1 Each Scallion, shredded

To coat Sauce

8 Corn Tortillas


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Duck Breast: Preheat the oven to 350° F. Trim duck breast fat layer 1/4 inch and score the breast skin at 1/4 inch intervals. Turn and score at 90° angle from the first score, making a crisscross pattern. Season the duck breast with 1 tablespoon salt and pepper. In a small oven proof sauté pan, cook the breast skin side down, over low heat. Cook for 15 minutes or until skin is golden brown. Pour off fat as it accumulates but keep 2 tablespoons for the sauce for the coleslaw. Turn duck over in pan and place in oven. Roast for about 10 minutes or until it reads 165°F. on an instant thermometer. Let duck rest for 10 minutes, then slice it thinly across the grain, skin side up.

Sauce: In a food processor, combine the cilantro, Thai basil, Korean chili powder, ginger, garlic, soy sauce, mirin and lime juice and pulse until herbs are finely chopped. Add oil and duck fat until fairly smooth. Season with salt and pepper.

Coleslaw: In bowl, add all veggies and add a little sauce until the veggies are nicely coated (toss in bowl).

Assemble Tacos: Place tortillas on plate, top them with duck, coleslaw. Place sauce in ramekin and fold tacos and serve.

2011 Chef Recipe Contest

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