Barbecue Duck Tacos (aka: what to do with leftovers)

Since I am typically only cooking for two in my house and most recipes are for four people, I am left with a lot of leftovers.

“But, Laura,” you say “just cut the recipe in half!”

Sometimes I can do this, sure.  But then I am left with something like half a can of diced tomatoes or, like, three lasagne noodles. Still leftovers.  I must admit that a lot of the time I package my leftovers and think that I will eat them for lunch the next day and then end up wastefully throwing them away.  Sometimes I work them into other recipes which almost always turn out to be Mexican for some reason.  When we paid $15 per duck breast, I was darn sure to come up with something to do with the leftovers.  I ended up making BBQ tacos with a zesty, crunchy radish slaw.  You could probably do this same recipe with fresh duck breasts and a slow cooker, but maybe go for duck leg instead since it’s less expensive.

 

Barbecue Duck Tacos with Radish Salsa

Ingredients (serves 2): 

For the meat and sauce:

  1. one leftover, cooked duck breast, sliced and fat removed. (Alternatively, you could use fresh duck leg and cook 2 1/2 to 3 hours in a dutch oven at 350 degrees in the sauce)
  2. 1 cup amber lager or other light beer
  3. 1 cup BBQ sauce
  4. few dashes of Texas Pete (optional)
  5. 1/2 onion, thinly sliced
  6. Dash of cumin

For the radish slaw: IMG_3249

  1. 3-4 medium radishes, cut into matchsticks (instructions below)
  2. 1 jalapeño, ribs and seeds removed, diced
  3. about 1/4 cup diced sweet white onion
  4. tablespoon chopped cilantro
  5. Juice of 1/2 lemon
  6. Salt and pepper
  7. Oregano

 

 

For taco assembly:

  1. Soft flour tortillas, warmed in microwave for 15-20 secs
  2. some cilantro
  3. Sprinkling of mozzarella cheese (or queso fresco if you have it.  I didn’t and wasn’t going to buy it for leftovers.)

Instructions:

  1. Make the slaw first so the flavors can mingle.  Cut your radishes into matchstick shapes by first cutting off the ends and then in half like so:  and then into half moon shapes. Finally cut each moon into 3-4 slivers. (I stack them to make things go quicker.
  2. Add the onion, jalapeño, cilantro, lemon juice, oregano and salt and pepper.
  3. Stir and leave covered in refrigerator

    Yum!  This adds a great zing and crunch to the taco

    Yum! This adds a great zing and crunch to the taco

  4. Next mix all the sauce ingredients in a small pan (I actually used a skillet!) and add the duck meat.
  5. Cook covered on very low heat on the stove top for about an hour, stirring occasionally.  You are waiting for the meat to relax so you can shred it.

    Cooking away in the skillet

    Cooking away in the skillet

  6. When the meat is shred-able, remove from heat and add more BBQ sauce if you want.
  7. Assemble tacos and enjoy!  I served mine with some black beans. IMG_3255
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Tags: , , , , ,

Categories: Meat, Recipes

Author:apointgourmet

A former English teacher living in Stuttgart, Germany who finds some sanity and peace through cooking.

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