Recipe: How to Cook Grilled Mallard Breakfast Tacos
While the steps below walk you through making a breakfast taco, I’d suggest breaking up the recipe into two meals. Start with a Friday-night meal of the mole-style grilled mallard, adding a couple extra breasts to the fire so you’ll have enough left over the next morning for taco fixings.
While the steps below walk you through making a breakfast taco, I’d suggest breaking up the recipe into two meals. Start with a Friday-night meal of the mole-style grilled mallard, adding a couple extra breasts to the fire so you’ll have enough left over the next morning for taco fixings.
Grilled Mallard Breakfast Tacos
Ingredients
2 airline-style (legs attached) duck breasts
Espresso-Cocoa Rub (see below)
½ red pepper, seeded and diced
½ yellow pepper, seeded and diced
½ medium onion, diced
1 potato, parboiled and diced
2 eggs, plus whites of one egg, stirred
1 tsp. paprika
1 tsp. cumin
Pinch of Kosher salt
Corn tortillas
Queso fresco, grated
Espresso-Cocoa Rub
Ingredients
2 Tbs. instant espresso powder
2 Tbs. cocoa powder
2 Tbs. dark brown sugar
1 Tbs. Kosher salt
2 tsp. dry mustard
1 tsp. chili powder
1 tsp. ground coriander
1 tsp. cumin
1 tsp. dried oregano
Directions
1. Make the rub: Mix ingredients together in a small bowl and whisk well to incorporate.
2. Thoroughly coat both sides of the duck breasts with the rub mixture. Use your hands to press the rub it into the meat and flesh, then wrap each breast individually in plastic wrap and refrigerate for 1 to 4 hours.
3. Remove the ducks breasts from the refrigerator. Unwrap them and let them rest on the counter while you pre-heat your charcoal or gas grill. Once the grill is at high heat, grill the duck breasts quickly, turning once halfway through. You want the exterior seared, and the interior at medium-rare. Remove the breasts from the grill and let rest for 10 minutes before cutting the meat into a dice.
4. Heat a cast-iron skillet over medium-high heat and add a spoonful of bacon grease. When the grease just starts to smoke, add the peppers, onions, and potatoes. Stir occasionally until the potatoes are brown and crisp. Turn the heat down to medium low and add the duck meat.
5. Move the duck hash to one side of the pan. Stir the eggs with a fork until well whipped, then pour them into the pan. Season with paprika, cumin, and salt, and stir until the eggs are just set. Remove the pan from heat.
6. Heat the tortillas in a warm skillet or microwave, top with egg, potato and duck mixture, then spoon the grated queso over everything.