Ingredients
- 24 Each 6.5" Grill-Ready™ Par-Baked Flour Tortillas (09301)
- 2 1/4 Lbs. Smoked Duck Carnitas see related recipe
- 3 cup Cabbage Slaw (for Chicken Teriyaki Crispy Tacos and Smoked Duck Carnitas Tacos) see related recipe
- 72 Each Radishes, thin shaved
- As Needed Pickled Onion, prepared
- 2 Tbsp. Fresh Parsley, chopped
Directions
- Preheat grill to medium-high heat.
- To make one order, grill 2 Mission® 6.5 “ Grill-Ready Par Baked Tortillas until cooked through, approximately 30 seconds per side.
- Top each cooked tortilla with 1 ½ oz. Smoked Duck Carnitas, 2 tbsp. Cabbage Slaw, and 3 radish slices.
- Garnish with a 2-finger pinch of pickled onion and ¼ tsp. of parsley for each taco.
Ingredients- 2 Tbsp. Mexican Oregano
- 1/4 tsp. Mexican Cinnamon
- 1 tsp. Mustard Powder
- 1 tsp. Garlic Powder
- 1/4 tsp. Ground Cloves
- 1 Tbsp. Kosher Salt
- 2 tsp. Black Pepper
- 2 Lbs. Duck Leg Quarters
Directions
- Combine dry seasonings and mix to create a dry rub for the duck.
- Rub the duck leg quarters liberally with the dry rub and smoke at 200°F until the duck is fully cooked and fall off the bone tender with an internal temperature of at least 165°F.
- Let cool to room temperature, and pull duck leg meat off the bone. Hold hot for service.
Ingredients- 3 Tbsp. Ginger, fresh minced
- 1 tsp. Ground Cayenne Pepper
- 2 Tbsp. Agave Nectar
- 1 cup Orange Juice
- 3 cup Purple Cabbage, shredded
- 3 cup Green Cabbage, shredded
- 1/4 cup Lime Juice, fresh
- 1/2 cup Mandarin Oranges, canned drained
Directions
- In a small mixing bowl, combine ginger, cayenne pepper, agave and orange juice. Whisk well to combine.
- In a large mixing bowl, combine cabbages, lime juice and mandarins. Pour ginger-cayenne dressing over and fold together. Mix well to combine. Reserve chilled.
