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When it comes to crafting the perfect taco, most people might immediately think of classic fillings like seasoned beef, chicken, or even fish. However, one ingredient that is often overlooked but deserves a spotlight is duck. This versatile and flavorful protein can elevate your taco game to new heights. Shredded duck, in particular, brings a unique taste and texture that sets it apart from traditional taco fillings. With its rich, succulent flavor and tender shreds, duck serves as a gourmet twist that is sure to impress your family and friends.

Shredded Duck Tacos

Elevate your taco night with a flavorful twist—shredded duck tacos! This gourmet dish features succulent duck infused with warm spices, topped with fresh ingredients like cilantro, lime, and your choice of vibrant toppings. Perfect for special occasions or a cozy dinner, these tacos combine rich flavor with creative flair. Discover how to prepare this delicious meal and impress your friends and family with a gourmet taco experience that’s easy to customize!
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Ingredients
  

2 duck legs (or thighs)

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon salt (or to taste)

1/2 teaspoon freshly cracked black pepper

1 cup chicken or duck broth

2 tablespoons apple cider vinegar

8 small corn tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Optional toppings: diced avocado, sliced radishes, diced tomatoes, and crumbled queso fresco

Instructions
 

Prepare the Duck: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Season the duck legs with salt and pepper, then add them to the pot. Sear for about 5 minutes on each side until browned. Remove from the pot and set aside.

    Sauté Aromatics: In the same pot, add the diced onion and cook for about 3-4 minutes until soft and translucent. Add minced garlic and cook for an additional minute until fragrant.

      Spice Mix: Stir in the ground cumin, smoked paprika, and chili powder. Cook for a minute to toast the spices and enhance their flavors.

        Add Liquid: Return the seared duck legs to the pot. Pour in the broth and apple cider vinegar. Bring to a simmer, then cover and reduce the heat to low. Let it cook for 1.5 to 2 hours, or until the duck is tender and shreds easily with a fork.

          Shred the Duck: Remove the duck legs from the pot, allow them to cool slightly, then shred the meat using two forks, discarding the skin and bones. Return the shredded duck to the pot with the cooking liquid, mixing well to combine.

            Warm Tortillas: While the duck is resting, heat the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.

              Assemble Tacos: Fill each tortilla with a generous amount of shredded duck. Top with fresh cilantro and any additional toppings you desire, such as diced avocado, radishes, tomatoes, and queso fresco.

                Serve: Arrange tacos on a platter and serve with lime wedges on the side for squeezing over the top.

                  Prep Time, Total Time, Servings: 20 min | 2 hours 20 min | 4-6 servings