Description
Cast Iron Duck Breast Tacos with Chipotle Salsa recipe. Duck makes it elegant, chipotle salsa makes it hot, and it comes together in minutes.
Ingredients
Scale
- 4 duck breasts, skin scored in 1/2 inch diamond pattern
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon Ancho chile powder (or chili powder blend)
Chipotle Salsa
- 3 cloves garlic, peeled
- 1 (7-ounce) can chipotle en adobo peppers with liquid
- 1 (15-ounce) can fire roasted diced tomatoes
Serve with
- Tortillas
- Slivered scallions
- Crumbled Cotija cheese (or other Mexican crumbled cheese)
- Cilantro leaves
Instructions
- Prep the duck breast and the pan: With a very sharp knife, score the skin duck breast in a 1/2 inch diamond pattern. Sprinkle the duck breasts with the salt and ancho chile powder. Set the cast iron skillet over medium-low heat for 5 minutes to preheat.
- Blend the salsa: While the pan is pre-heating, drop the garlic cloves in a running blender and let them process completely. Stop the blender, add the can of chipotles en adobo and the can of fire roasted diced tomatoes, and scrape down the sides of the blender with a spatula. Slowly speed the blender up to high speed and blend for 1 minute, or until completely pureed.
- Cook the duck breast: Lay the duck in the pan, skin side down. Cook skin side down until the skin is browned and crispy, about 10 minutes. Remove the duck breasts to a plate and pour off the fat, leaving a thin film on the bottom of the pan. Put the pan back over the heat and lay the duck in the pan skin side up. Cook the duck to 135°F in the thickest part for medium (125°F for medium-rare), about 3 more minutes.
- Serve: Let the duck rest for five minutes, then slice crosswise into 1/2 inch thick slices. Serve with the salsa. I serve by spreading a spoonful of the salsa on a tortilla, fanning out a few pieces of duck breast, then topping with a pinch of shredded lettuce, cheese, and cilantro.
Notes
The chipotle salsa is HOT. If that’s too much for you, use your own favorite salsa recipe instead, or go with (medium heat) Toasted Ancho Salsa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cast Iron
- Cuisine: Mexican