Yucatan Duck Tacos, an inspired dish full of Yucatan flavor by Krista Towns
Krista Towns is a competitive cook creative that loves eating and photographing her dishes.
A 2016 World Food Championships 15th Seafood Champion • 2016 & 2017 South Carolina, TOA Challenge Winner and as of today our very first, Guest Recipes participant.
Marinated Duck Breast
Marinade the duck breasts: Place all marinade ingredients in a food processor or blender and blend until smooth. Generously coat the duck breasts on both sides. Score the fatty sides of the breasts in a 1/2 inch crosshatch pattern. Set aside while preparing the other ingredients.
Place a cast iron skillet or nonstick pan over medium heat, add the vegetable oil. Place the duck breasts fat sides down in the skillet, cook until much of the fat has rendered and the skin is crispy- about 8 minutes. Turn and cook briefly on the other sides, do not overcook- the duck should be medium to medium rare. Remove from the skillet, cover and rest for 5 minutes.
Wipe out the skillet and briefly warm the tortillas, keep warm.
To assemble, slice the duck breasts into 1/4 " slices. Place a few slices on each tortilla, add shredded cabbage, queso fresco, pickled radish and a generous splash of hot sauce. Enjoy!
Habanero- Mandarin Orange Hot Sauce
To make the hot sauce, place the orange juice in a medium saucepan over medium low heat. Add the orange slices, peppers, onion, carrot and garlic, and cook until softened, about 10-12 minutes. Transfer to a food processor or blender and blend until smooth. Strain the mixture into a bowl, add the vinegar and lime juice and season with salt and pepper.
Place the vinegar, water, honey and salt in a small saucepan and bring to a simmer over medium high heat. Simmer for two minutes then add the radishes, remove from heat, transfer to a bowl and cool.
The achiote marinade works wonderfully as a pork or chicken marinade too! Cooking in banana leaves over slow heat adds a uniquely delicious flavor.
I used mandarin orange in the recipe because I love the intense sweetness and flavor of mandarin oranges, but any fresh oranges will work.
Thank you, Krista Towns