From Field to Plate's Guide to Savory Duck Barbacoa Tacos

Indulge in the savory flavors of the outdoors with our irresistible Duck Barbacoa Tacos recipe, crafted by From Field to Plate. Picture this: tender duck meat infused with zesty apple cider vinegar, the smoky heat of chipotles, and a medley of aromatic spices. Whether you're a seasoned hunter or simply craving a taste of adventure, this dish promises to elevate your culinary experience. With just a few simple ingredients like limes, onions, and garlic, transformed into a symphony of flavors, you'll be transported to a rustic campfire feast with every bite. And let's not forget the finishing touches – a creamy adobo sauce, tangy lime wedges, and vibrant toppings like cotija cheese and fresh cilantro. So, fire up your slow cooker, gather your ingredients, and prepare to savor the essence of the wild, one delectable taco at a time.

Main Ingredients:

2-6 ducks, whole or breasted

2 tbsp apple cider vinegar

2 limes. Halved

2 whole chipotles + 1 tbsp adobo sauce

1 medium white onion, sliced

2 tsp cumin

2 tsp oregano

1 tsp pepper

1 tsp salt

1 tsp ground cloves

2-3 bay leaves

¼ tsp cinnamon

1 cup cilantro

6 garlic cloves, rough chopped

4 cups cold Water 

Adobo Cream Sauce Ingredients:

¼ cup mayo

1 cup sour cream

1 tbsp adobo sauce

2 cloves garlic, pasted (or 1 tsp garlic paste)

2 tsp smoked paprika

Toppings: 

Lime wedges

Cotija cheese

Red cabbage

Cilantro rough cut

Onion, diced 

Directions:

1. Begin by filling a large pot or slow cooker with 4 cups of cold water. Add chipotles, adobo sauce, apple cider vinegar, sliced onion, chopped garlic, fresh cilantro, and a blend of spices and seasonings. Squeeze the juice from the halved limes into the pot, then add the lime halves as well. Gently place the ducks into the pot, ensuring they are fully submerged, adding more water if necessary.

2. Bring the pot to a boil over medium-high heat, then reduce the heat to low to maintain a simmer. Cover the pot and let the ducks cook for 2-4 hours, or until the meat is tender and easily falls off the bone.

3. While the meat is cooking, prepare the adobo cream sauce. In a small bowl, combine mayo, sour cream, adobo sauce, minced garlic, and smoked paprika. Mix well and refrigerate until ready to use.

4. Once the meat is cooked to perfection, carefully remove it from the pot and transfer it to a glass bowl. To ensure the meat stays moist and tender, add ½ cup of the cooking liquid to the bowl.

5. Now it's time to assemble your tacos! Start by heating your tortillas until warm and pliable. Next, place a generous portion of the duck meat onto each tortilla, followed by a layer of crunchy red cabbage and diced onions. Drizzle the adobo cream sauce over the top, then finish with a sprinkle of cotija cheese and a garnish of fresh cilantro.

6. Serve your Duck Barbacoa Tacos hot and enjoy the mouthwatering flavors of this irresistible dish!