Tasty Roasted Duck Tacos Recipe

Coming up with fresh taco ideas that go beyond the usual ground beef or chicken can be a real challenge. When you want to make something special for taco night but don’t want to spend hours in the kitchen, it’s easy to fall back on the same old recipes we’ve all made a hundred times before.

That’s where these roasted duck tacos come in: they’re surprisingly easy to prepare, bring something new to the table, and have just the right balance of familiar Mexican flavors with an unexpected twist that’ll make everyone at dinner sit up and take notice.

What Kind of Duck Should I Use?

For tacos, you’ll want to start with a whole duck that’s around 5-6 pounds – Pekin duck (also called Long Island duck) is the most common and reliable choice you’ll find at most grocery stores. While Muscovy duck can work too, it tends to be larger and a bit leaner, which might make it slightly less ideal for this recipe. If you’re lucky enough to find it, Moulard duck offers a great balance of fat and meat that works wonderfully in tacos. Just make sure your duck is fully thawed if you’re starting with frozen, and pat the skin dry really well before seasoning – this helps achieve that crispy skin everyone loves.

Options for Substitutions

This fusion taco recipe has room for several ingredient swaps if you need them:

• Tortillas: You can use either corn or flour tortillas based on your preference. For a low-carb option, try lettuce wraps or jicama wraps.
• Bell peppers: Any color bell pepper works fine here. You could also swap in poblano peppers for a mild heat, or try sliced zucchini or summer squash for a different twist.
• Chinese five spice: If you can’t find five spice, mix equal parts cinnamon, ground cloves, ground fennel, ground star anise, and ground pepper. This is a key flavor, so try not to skip it completely.
• Hoisin sauce: You can make a quick substitute by mixing 2 tablespoons soy sauce, 1 tablespoon creamy peanut butter, 1 teaspoon molasses, and 1 teaspoon sriracha sauce.
• Mandarin/orange peel: Any citrus peel works here – regular orange, tangerine, or even lemon peel can work. Just make sure to use only the colored part, not the white pith.
• Star anise: While it adds a distinct flavor, you can substitute with 1/2 teaspoon of anise seeds or fennel seeds per star anise pod if needed.
• Sour cream: Greek yogurt or Mexican crema make good alternatives. For a dairy-free option, try avocado crema (blended avocado with lime juice).

Watch Out for These Mistakes While Cooking

The biggest challenge when making roasted duck tacos is achieving that perfect crispy skin while keeping the meat juicy – to nail this, make sure to score the duck skin in a diamond pattern without cutting into the meat, and start cooking in a cold pan skin-side down. A common mistake is rushing the rendering process – take your time and let the fat slowly render out over medium-low heat for about 15-20 minutes until the skin turns golden brown. When preparing the spice mixture, don’t skip toasting the whole spices (peppercorns and star anise) before grinding, as this step releases their essential oils and creates deeper flavors. For the best texture contrast in your tacos, avoid overcrowding your tortillas with toppings – instead, warm them properly first and layer ingredients strategically: start with a thin spread of hoisin sauce, followed by the duck, then fresh vegetables, and finally your chosen garnishes.

What to Serve With Duck Tacos?

These Asian-fusion duck tacos are begging for some tasty sides that complement their rich, savory flavors! A simple Mexican-style rice with cilantro and lime makes a perfect base, while black beans seasoned with cumin and garlic round out the meal nicely. For something fresh and crunchy, try serving up a cabbage and jicama slaw dressed with rice vinegar and a touch of sesame oil – it adds a nice crunch and helps cut through the richness of the duck. I also like to put out some pickled red onions and extra lime wedges so everyone can customize their plate just how they like it.

Storage Instructions

Keep Fresh: Got leftover duck taco filling? Pack it in an airtight container and pop it in the fridge – it’ll stay good for up to 3 days. Store your fresh toppings like diced tomatoes, onions, and cilantro separately to keep everything crisp and fresh. The tortillas should be kept in their original packaging or a zip-top bag at room temperature.

Prep Ahead: You can make the duck filling a day or two before your taco night! The flavors actually get better as they hang out together in the fridge. Just prep your fresh toppings right before serving to keep them at their best. When you’re ready to eat, warm up the duck filling in a skillet over medium heat.

Assemble Later: For the best taco experience, store all your components separately and assemble just before eating. This way, your tortillas won’t get soggy and your fresh toppings will stay nice and crunchy. Heat up your tortillas in a dry skillet when you’re ready to serve.

Preparation Time	30-60 minutes
Cooking Time	50-60 minutes
Total Time	24-48 hours (including marinating time)
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 10-15 g
• Fat: 20-30 g
• Carbohydrates: 90-100 g

Ingredients

• Flour or corn tortillas (as required)
• 1 yellow bell pepper (sliced into strips)
• 1 red bell pepper (sliced into strips)
• Fresh cilantro (to taste)
• Lime wedges
• Sour cream (as desired)
• Salsa verde (if desired)
• Hot sauce or red salsa (if desired)
• 1/2 medium white onion (diced)
• 2 ripe tomatoes (diced, seeds removed)
• 8 cilantro stalks (chopped)
• Juice from 1/8 lime
• Salt and pepper (to preference)
• 3 tablespoons black peppercorns (or 1 tablespoon szechuan pepper)
• 3 tablespoons chinese five spice
• 2 tablespoons cinnamon powder
• 3 tablespoons brown sugar
• 3 tablespoons salt
• 3 tablespoons soy sauce
• 5 tablespoons hoisin sauce
• Peel from 3 mandarins or oranges
• 6 pieces star anise
• 3 green onion stalks (white parts)

Step 1: Prepare the Marinade and Duck

Begin by combining all ingredients in a mixing bowl, then place in the chiller until you’re ready to serve.

In a small mixing bowl, mix all the marinade ingredients together.

Ensure the duck’s cavity is cleared before using.

Stuff the cavity with 2/3 of the marinade mixture, enclosing it with thick thread or a bamboo/stainless skewer.

Rub the remaining marinade over the outside of the duck.

If you prefer, you can cut the duck in half and rub the marinade over each half.

Let the duck marinate in a chiller breast side up for at least 2 hours, and up to 6 hours.

Step 2: Rinse and Prepare for Cooking

After marinating, rinse the whole duck (keeping the cavity enclosed) or half duck under cold tap water.

Meanwhile, bring a medium pot of water to boil.

Secure the duck with a hook or another hold, allowing you to handle it with one hand.

Use your other hand to ladle hot boiling water over the duck’s skin, ensuring to cover all areas, especially the breast.

Avoid submerging the duck in boiling water.

Hang the duck or place it on a sheet pan, breast side up, in the chiller, uncovered.

Allow it to sit for a minimum of 24 hours, up to 48 hours.

Step 3: Roast the Duck

Preheat your oven to 380°F (195°C).

Place the duck on a roasting rack, breast side up, and roast for 15 minutes.

After this stage, use aluminum foil to cover the wing tips and leg joints to prevent burning.

Reduce the oven temperature to 300°F (150°C) and cook for an additional 30 minutes if using a whole duck, or 20 minutes for a half duck.

Step 4: Cool and Carve

Once cooked, remove the duck from the oven and let it cool for 10-15 minutes.

If cooking a whole duck, remove the stuffing from the cavity.

Then proceed to carve the duck into desired pieces.

Step 5: Assemble the Tacos

Warm your tortillas on a cooking pan or in the oven.

Spread a thin layer of sour cream on each tortilla, followed by adding the roasted duck, bell peppers, cilantro, a squeeze of lime juice, and your choice of salsa verde or roja/Tabasco sauce.

Serve immediately and enjoy your delicious duck tacos!