Since my lovely Herman’s Duck Breast came 4 to a package, I of course could not resist wrapping the leftovers up in a corn tortilla. This is definitely not your average taco and is something I am unfortunately going to crave like crazy now. And because I did utilize leftovers, this taco treat took less than 15 minutes to pull together.
Duck Breast Tacos
1 leftover Skillet Seared Duck Breast, thinly sliced
1 tbsp leftover Cherry Chipotle Sauce
1 tbsp Water
1/2 fresh Jalapeno, sliced (optional)
2 tbsp leftover Fennel Jicama Salad, divided
2 Corn Tortillas
Garnish: 18 Day Fermented Hot Sauce or Hot Sauce of Choice
Char each tortilla directly on the grate of a gas stove over a med flame until it bubbles on each side. Alternately, heat the tortillas in a cast iron skillet over med high flame until it bubbles on each side. Set aside.
In a small cast iron skillet over med flame, add the sliced leftover duck skin side down and heat until just warmed through, about 5 minutes. Add in the tablespoon of leftover Cherry Chipotle Sauce and water. Toss the duck breast in the sauce until evenly coated and continue to cook until the sauce reduces, about 5 minutes more. Turn off the flame.
Smear any extra sauce on one side of each charred tortilla then evenly layer each with the sliced duck breast, fresh jalapeno slices, and fennel jicama salad. Garnish with fermented hot sauce, if using. Serve immediately.