THUNDER BAY – LIVING – Duck? While most people have enjoyed chicken or turkey, there is a delicious flavour in a duck that you are likely missing if you have never tried it. Here is a fun recipe from our friends at Foodland Ontario that lets you bring a likely family favourite tacos into play with what may well become a new favourite – Duck!
Rotisserie Duck Street Tacos
Brining a duck, then roasting the bird on a rotisserie delivers succulent meat that shreds into a delicious filling for tacos.
Preparation Time: 30 minutes
Chilling Time: 1 hour
Brining Time: 24 hours
Grilling Time: 3 hours
Serves 4
Brine:
16 cups (4 L) cold water
2 cups (500 mL) Ontario Apple Cider
1 cup (250 mL) sea salt
1/2 cup (125 mL) Ontario Honey
4 sprigs fresh Ontario Thyme
1 tbsp (15 mL) whole black peppercorns
2 sticks cinnamon, broken into pieces
5 lb (2.5 kg) Ontario Duck
Spice Rub:
1/4 cup (50 mL) pumpkin pie spice
1/4 cup (50 mL) dehydrated minced onion
2 tbsp (25 mL) coarsely ground black pepper
2 tbsp (25 mL) kosher salt
2 tbsp (25 mL) packed brown sugar
8 small tortillas
Slaw:
2 cups (500 mL) shredded Ontario Red Cabbage
1 cup (250 mL) julienned Ontario Celery Root
2 green onions, thinly sliced
1/2 cup (125 mL) coarsely chopped fresh Ontario Coriander Leaves
3 tbsp (45 mL) apple cider vinegar
Brine: In a large clean bucket, add cold water. In a large pot, bring apple cider to rolling boil. Add sea salt and honey and stir until dissolved. Remove from heat; pour mixture into cold water. Add thyme, black peppercorns, and cinnamon sticks. Refrigerate until cold, about 1 hour.
Rinse duck under cold running water; add to chilled brine, making sure it is completely submerged. Cover and refrigerate for 24 hours.
Spice Rub: In a small bowl combine; pumpkin pie spice, dehydrated minced onion, pepper, kosher salt and sugar; set aside.
Prepare rotisserie on barbecue per manufacturer’s instructions. Rub duck inside and out with all of the spice rub. Secure and balance duck to rotisserie rod. Cook at 400°F (200°C) until duck is evenly browned, and a thermometer inserted sideways into thickest part of the thigh reaches 185ºF (85ºC), 2 to 3 hours. Adjust temperature as needed and brush duck occasionally with melted duck fat.
Remove duck to a cutting board, loosely cover with foil and let stand 10 minutes. Remove and discard skin; shred meat.
Slaw: In a large bowl, add cabbage, celery root, green onions, coriander, and vinegar; toss. Add salt and pepper to taste.
Serve shredded duck on warm tortilla shells with slaw.
Nutritional Information:
1 Serving (2 Tacos):
PROTEIN: 38 grams
FAT: 8 grams
CARBOHYDRATE: 47 grams
CALORIES: 405
FIBRE: 3 grams
SODIUM 2150 mg
