Grilled Duck Breast Tacos with Apple Slaw
Scented with orange and grilled to perfection these duck breast tacos are paired with a sweet and tangy apple slaw for a great grilled dinner!
Servings: 4 people
Calories: 471kcal
Equipment
- Oklahoma Joe’s Bronco Drum Smoker (or charcoal grill)
Ingredients
For the apple slaw:
- ¼ cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 orange, zested and juiced
- Kosher salt, to taste
- 2 granny smith apples, cut into matchsticks
- 1 large carrot, cut into matchsticks
- ½ cup chopped scallions, plus more for serving
- ½ cup chopped cilantro, plus more for serving
- 1 jalapeño, seeded and chopped
For the grilled duck breasts:
- 1 pounds boneless, skinless duck breasts (I used teal duck breasts)
- 1 tablespoon avocado oil
- Kosher salt, to taste
- Black pepper, to taste
- 1 orange, zested and juiced
For the tacos:
- 8 corn tortillas
- 1 jalapeño, sliced
Instructions
For the apple slaw:
- In a large mixing bowl, combine ¼ cup mayonnaise, 1 tablespoon white wine vinegar, the zest and juice of one orange, and a generous pinch of kosher salt. Add the matchstick apples, carrot, ½ cup chopped scallions, ½ cup chopped cilantro, and 1 seeded and diced jalapeño. Stir well to combine and place in fridge until ready to serve.
- This can be done a day in advance, if desired.
For the grilled duck breasts:
- Convert your Oklahoma Joe’s Bronco Drum Smoker to the charcoal grill configuration. Load your charcoal starter with briquettes and light. When charcoal has ashed over, transfer to the charcoal basket of the Bronco and top with the grill grate.
- While the charcoal preheats, pat the duck breasts with paper towel and place in a mixing bowl. Drizzle with 1 tablespoon avocado oil, kosher salt and pepper to taste, and the zest and juice of one orange. Set aside until grill has preheated.
- When grill is ready, set the duck breasts over the direct heat of the coals. Grill for 2 – 3 minutes per side, or to desired doneness.
- Remove meat from grill and set aside for 5 minutes to rest.
- Meanwhile, if desired, quickly toast 8 corn tortillas over the grill and wrap in a clean kitchen towel to stay soft.
For the tacos:
- To assemble the tacos, thinly slice the duck breasts and divide among prepared tortilla shells. Top with the apple slaw, sliced jalapeños, and additional scallions and cilantro, if desired.
- Enjoy immediately!
Video
Notes
- This recipe can also be made indoors on a grill pan set over high heat, if desired.
Nutrition
Serving: 2tacos | Calories: 471kcal | Carbohydrates: 46g | Protein: 27g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 93mg | Sodium: 192mg | Potassium: 732mg | Fiber: 8g | Sugar: 17g | Vitamin A: 3149IU | Vitamin C: 58mg | Calcium: 95mg | Iron: 6mg