I know Cinco de Mayo was last week, but in my world, every night of the year is worthy of good tacos. This recipe is a great way to put the last of the late-season mallards to use, though the sweet and spicy blend of seasoning works equally well with about any type of duck or even a venison steak. I started with a riff on my favorite coffee-based duck rub, but upped the heat and added some lime juice and tequila for some south-of-the-border flair. Grilled over a hot fire so the skin gets crispy and the inside stays nearly blood-rare, it's the star ingredient for a weeknight taco party.
Grilled Mallard Tacos Recipe**