Duck Tacos with Chimichurri Salsa
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 breastsCombine 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.
