Braised Duck Tacos with Summer Cherry BBQ Sauce

2010 Video Recipe Contest 1st Runner-Up, Tony Brueski
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Prep Time {10 min}

Cook Time {1 hr}

Serving Size {2 servings}


1 Maple Leaf Farms All Natural Duck Leg

Salt and Pepper to Taste

3 Tbsp. Powdered Fennel Seed

3 Tbsp. Powdered Coriander

2 Tbsp. Olive Oil

1 cup Sliced Red Onion

1/4 cup Minced Garlic

1 cup Red Wine

1 cup Pitted Red Cherries

1 tsp. Liquid Smoke

3 Tbsp. Cider Vinegar

2 Tbsp. Worcestershire Sauce

2 Tbsp. Soy Sauce

1/2 cup Brown Sugar

2 Flour Tortillas

Shredded Cheddar Cheese

Fresh Chopped Cilantro


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1. Season the thawed duck leg with salt, freshly ground black pepper, and a very liberal mixture of dried and powdered fennel seed and coriander.

2. Heat a saucepan on the stove top to medium-high heat. Add in olive oil and then toss in red onion and garlic. Allow to cook for 1-2 minutes, then move the garlic and onion to the side making a "nest" for the duck to sit in the pan.

3. Let duck cook for 1-2 minutes in the pan, then add in the red wine, cherries, liquid smoke, cider vinegar, Worcestershire sauce, soy sauce, and brown sugar (add more if you like it sweeter). Toss all ingredients together in pan, smothering the duck. Turn heat to low, cover pan and let braise for 30-45 minutes. Duck leg is done when juices run clear when the leg is pierced at the thickest part.

4. Once duck has completed cooking, remove the duck from the pan and pull meat from bone. Cut into bite size pieces.

5. Put the pan of braising sauce back on stove on medium heat. Adjust seasonings (salt, pepper or more brown sugar) to taste. Let the sauce reduce to medium consistency.

6. Lay flour tortillas on a plate, put approx. 1/2 cup chopped duck on the center of each tortilla. Spoon braising sauce over the duck. Add some cheddar cheese and cilantro on top. Roll tortillas into tacos.

2010 Video Recipe Contest

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perfect harmony!