Duck Tacos with Chimichurri

Step 1

Score skin of duck breast. Just be sure not to cut into the meat - the more scoring lines, the better. If you can see the duck breast meat through the scoring lines, you’re cutting too deep.

Step 2

Combine salt, pepper, paprika, cumin, lime juice cayenne pepper, 1/8 cup olive oil and garlic in a large bowl. Add DUCKCHAR Moulard Duck Breast and mix all ingredients together thoroughly and allow duck breast to marinate in refrigerator for 1 hour.

Step 3

To make chimichurri, combine cilantro, parsley, garlic, oregano, crushed red pepper, and vinegar. Salt and pepper to taste.

Step 4

Remove DUCKCHAR Moulard Duck Breast from marinade.

Step 5

Cook DUCKCHAR Moulard Duck Breast to desired doneness on grill. Grill duck breast on top rack or over indirect heat skin side down. Beware of flames. Cook duck breast until the skin is thin, crispy and golden. This step should take 8 to 10 minutes.

Step 6

Flip and cook duck breast skin side up. Pull duck breast from grill once the internal temperature reaches 131 degrees F.

Step 7

Cover DUCKCHAR Moulard Duck Breast loosely with foil on plate and let sit for 5 minutes. The internal temperature will to 135 degrees F for a perfect medium rare finish. Slice thinly.

Step 8

Brush the tortillas with duck fat and give them a nice char on the grill. Then make the duck breast tacos: combine duck breast, cilantro, onion, salsa, avocado to taste.