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Rumor has it that it’s now Spring. I awoke chirping and cheerful. I’m not one to spring out of bed singing, but I did have a spring to my step; visions of sunshine and sunsets. Of flowers, Fiesta, Friday and fun. Buddy bounced happily behind me as I zipped room to room getting ready for work. Ginger languished behind, stretching, doing yoga moves and, most likely, contemplating breakfast. Soon she joined in and followed as we went back and forth, knowing we would soon land in the kitchen, where we would all replenish for the start of a happy Spring day. There would be squirrels for them to bark at as they looked through newly cleaned windows, there would be sunbeams to nap in, and plenty of time to snuggle.
I looked through my journals between sips of coffee to see where I had been on this day in years past. Turns out, I had been eating tuna tartare with blood orange, olives and avocado; seared halibut with mint aioli and beets. I munched on frisée salad with grapefruit vinaigrette flavored with Argan oil; and I lightened a soup of cauliflower with Pernod. This all started me thinking about asparagus and morel mushrooms, artichokes and goat cheese. I will soon find Spring onions and baby leeks, pea vines and sweeter beets.
It’s a good day when there is something to look forward to and something new to celebrate. Like standing in the sun or ending a long work week. Like I said, rumor has it that Spring has sprung.
The thing about rumors, is sometimes that’s just what they are. It must have been a rumor because as we rushed off to work, the air was shockingly cold and there was a layer of frosty ice on the car that was persistent and thick. All I could think of, as I scraped off the windows was, “what the duck?”.
Roast Duck Tacos
Tonight I will be bringing duck tacos to “Fiesta Friday” at Angie’s the Novice Gardener’s fabulous, ever-growing online party.
This is not so much a recipe as it is an explanation of a process. I usually make these when I have made roasted duck legs for dinner, one, maybe two nights before. I always be sure to roast off a few extra legs to make tacos, or wontons, or to garnish a soup.
This is a little like street food and can be packaged cutely (or not) for a party. I eat them quickly, as soon as they are assembled; sometimes standing at the counter, waiting for more tortillas to cook before even serving Tom his first one. They are easy, “Easy like Fiesta Friday” (to the tune of “Easy” by Commodores, written by Lionel Richie, no less). No extra frills or fuss, but they get the job done, always leaving me wanting more (Tom and the dogs agree as they may not have had theirs yet).
INGREDIENTS (quantities, for the most part, are left out because it is dependent on how many tacos you are making).
4 Duck hind quarters or legs
(+/-) 1 tsp each: Sea salt, black peppercorns, coriander seeds, cumin
1/4 tsp 5-spice
Fresh flour or corn tortillas
Black beans, freshly cooked (or canned)
Shredded red cabbage
Diced red onion
Lime juice
Pinch of sugar, sea salt, pepper
Fresh basil, julienned
Finely grated pecorino Romano cheese
COOK THE DUCK
In a 300 degree oven, roast the spices until fragrant. Remove and let cool. Grind in a grinder or manually with a mortar and pestle.
Rinse the duck and pat dry. With kitchen scissors, trim off extra flaps of fat (set aside to render fat for other uses). Season with the ground spices, rubbing them evenly into the meat and under the skin.
On a heated grill pan (or skillet), brown the duck, skin side down.
Transfer to a 300-degree oven and let roast for approximately 1 1/2 hours or until crispy skin and succulent, tender meat.
One hind quarter will yield 4-6 tacos; shown here is 6 legs (not full hind quarters)
ASSEMBLE
Shred the duck meat and keep warm.
Drizzle the cabbage with lime juice and toss to coat.
I like to use fresh, homemade tortillas or really good quality, store bought. If you are lucky and live near a taqueria that makes their own fresh (and willing to sell some) go there. I have found a local store that actually sells, fresh, uncooked tortillas which are quite good. It is also easy, but time consuming, to make your own.
If uncooked and fresh, cook off the tortillas (each-side) on a hot, non-stick skillet, until slightly-browned and bubbly. Set aside into an enclosure of kitchen towels to keep warm as the rest cook. Otherwise, heat the tortillas wrapped in damp towel in the microwave for 30 seconds or to whatever method you are accustomed.
Top each tortilla with a sprinkling of duck meat followed by beans, onion, then cabbage. Sprinkle with cheese then scatter over basil. Grab a bite and join the others at Angie’s.
What an awesome post.. 🙂 you had me chuckling throughout.. Love it!!
And the duck tacos? They look ducking delicious!! Yum… 🙂
“Ducking delicious” they were. Awesome comment.
Sent from my iPad
Girl, you quack me up! I’ll take everything buy the duck. I don’t do duck…LOL it’s Spring here, sun has been shining for weeks, trees are budding and thank God I see green grass once again. Cheers my friend! -:)
You both quack me up! Love my witty and humorous girls! Victoria, can I move there? I have green grass envy!
Stacy, your photo did not link completely at InLinkz. I can correct that for you, just tell me which one is your photo of choice. I would guess the first one? But then, the other photos are drool-worthy, too. Lemme know.
Never made duck before, but love the idea of duck tacos, especially with crispy roast duck. Sound ducking delicious! 🙂
I might say the same about you Angie…lol Sure, you can move in. I have a guest bedroom and bath and you can stare at the green grass and watch all the birdies in my back yard! -:)
I still don’t do duck….haha!
Ha, you guys quack me up. Love that you got a chuckle.
Thanks Angie. I was very sleepy when I linked last night and wasn’t sure it worked at all; glad you had my back.
If you haven’t cooked duck before, so easy and delicious. I’ll take a quack at the breasts in another post; also easy and delicious but completely different.
Great party, you’re an awesome hostess! Cheers.
No duck for you? More for us. Do you know what you’re missing? Mmm…
We have sun too but dreadfully cold yesterday. Perhaps your little southern slice of Oregon ain’t so bad after all?
Cheers back at ya.
You all enjoy my portion of duck…LOL the only good thing I can say about this place is, we have over 300 days of sunshine. -:)
Glad to hear you’re chirping and cheeful. I also have a dog that does yoga! Love love love the sound of this – almost a version of peking duck. I will definitely be trying it, we live in duck central here…
Hugo does yoga too, cool? When I am doing yoga, I will come out of a pose and find Ginger nose to nose with me mimicking.
The duck roasting is a very basic, easy method that can be used in a multitude of ways. I make these for New Years Eve served with a fruit chutney (dependent on what fruit I can get) and green onion pancakes (similar to Peking),
Where you live seems idyllic.
How funny! Hugo does that too, although his favourite pose is definitely ‘downward dog’. He sometimes even pinches my mat and I have to chuck him off! I really love your duck ideas – makes a change from confit of duck and magret, which is how duck is usually served here… What are green onion pancakes?
Oh, I do also love duck confit as well as duck breasts (especially cooked rare). Green onion pancakes are typically crepe like things made with green onions for wrapping the duck meat. At least my Step-mom, Linda, used to make them every New Years Eve to go with her very traditional Peking duck which included hang drying the duck (Linda, if you read this, can you weigh in?). I make my green onion pancakes in the same method as Tom Douglas at his restaurant “Etta’s” because I worked there many years ago and became addicted to them. Basically, you brush egg beaten with a few drops sesame oil over a flour tortilla and top with sliced green onions. Tightly press another tortilla on top and pan fry quickly in hot peanut oil.
I went ahead and linked your first photo. I hope that’s ok. If not, let me know.
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I have fallen in love with duck lately, but have only made it one way- pan roasted in a skillet. You definitely make me sure I need to branch out! But I’m wondering how you resist downing all the gooorrrrrgeous duck when it comes roasted out of the oven!? That picture had me drooling!
Duck breasts used to (and sometimes still do) always reside in my freezer for a weekday meal sans a stop at the grocery. Duck legs take longer to cook but are so versatile. I don’t usually resist eating one right out of the oven, hence cooking six when two would have been sufficient. I can always find a good use. Glad they were drool worthy. Thanks.
I enjoy duck and what a perfect way to serve it – in tacos! I have made a whole duck, turned out a little greasy, and then bought some breast from my local deli which was just delicious and used it as an appetizer. Thanks for bringing a new way to use duck 🙂
I used to cook whole ducks more often but find that I prefer the breast meat served rare and the leg and thigh meat slow roasted. A whole bird is more difficult to deal with, for me. Duck is truly one of my favorites, so versatile and delicious. What kind of appetizers did you make with the deli duck? Was it smoked breast meat?
Yes, it was smoked that I bought from Zingerman’s Deli. The recipe simply; cut off all fat and thinly slice 1 lb. duck. Saute in 2 tbsp. butter for a few seconds; remove from heat and keep warm. Deglaze pan with 1/4 cup balsamic vinegar; whisk in 2 tbsp. butter and serve over sliced duck with a few raspberries and slices of melon – bon apetit 🙂 The whole duck I did once and only care for the breast meat now!
I love duck and I had duck tacos once. Yours looks way better than what I had!
We all love duck in this house. Ginger and Buddy eat raw duck (and bison) from Darwin’s as well as duck and potato dry prescription food. They like it fresh roasted too. No tacos for them though.
What lucky ducks! 😉