The Dinner Planner

 

Duck Tacos with Chimichurri Salsa

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Servings 4

Ingredients
 

  • 8 corn tortillas
  • 2 duck breasts
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 garlic clove - crushed
  • 1 tbsp olive oil
  • 1 lime - juiced

Chimichurri Salsa

  • ½ cup coriander - leaves only, finely chopped
  • ¼ cup parsley - leaves only, finely chopped
  • 1 tsp oregano
  • 1 spring onion - white ends only, finely diced
  • 1 red chilli - finely diced. deseed if you prefer no heat
  • 1 tbsp red wine vinegar
  • 1 avocado - diced
  • 2 tomatoes - diced
  • 1 lebenese cucumber (or ½ cucumber) - diced

Instructions
 

  • Step 1 - Marinate the duck breasts
    Combine the cumin, smoked paprika, garlic, lime juice and olive oil in a large bowl.
  • Remove any excess skin off the duck breasts (hanging over the sides). Carefully score the skin, making sure not to cut to the meat.
  • Add duck to the bowl, season with salt and pepper and toss to combine.
  • Step 2 - Make the chimichurri salsa
  • Finely dice the coriander, parsley, spring onion and chilli. Dice the avocado, cucumber and tomato (remove seeds if you like). Add to a medium bowl with the oregano, garlic, red wine vinegar and a dash of olive oil. Season with salt and pepper.
  • Step 3 - Cook the duck breast
  • Heat a non stick fry pan on the stove on medium high heat. Place duck, skin side down and cook for 8 minutes, or until skin is thin and crispy and the fat has rendered into the pan. Turn the heat down if it is starting to burn.
  • Turn duck over and cook for a further 7 minutes. Transfer to a plate and cover loosely with foil, rest for 5 minutes. Once rested, thinly slice.
  • Step 4 - Heat the tortillas
  • Preheat the grill to high. Brush both sides of the tortillas with the rendered duck fat from the pan. Place on a grill tray. Cook each side for 1 minute or until golden.
  • TO SERVE - top each tortilla with duck and salsa.

Tips and Variations

GLUTEN GREE 
VEGETARIAN -  Dice 1 large sweet potato, coat in the marinade and bake in a 200C oven for 15 minutes. 
VARIATIONS - Don't like duck, replace it with beef. 

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