Smoked Duck Carnitas Tacos

Ingredients

Directions

  1. Preheat grill to medium-high heat.
  2. To make one order, grill 2 Mission® 6.5 “ Grill-Ready Par Baked Tortillas until cooked through, approximately 30 seconds per side.
  3. Top each cooked tortilla with 1 ½ oz. Smoked Duck Carnitas, 2 tbsp. Cabbage Slaw, and 3 radish slices.
  4. 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

  1. Combine dry seasonings and mix to create a dry rub for the duck.
  2. 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.
  3. 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

  1. In a small mixing bowl, combine ginger, cayenne pepper, agave and orange juice. Whisk well to combine.
  2. 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.