These duck tacos are a simple and delicious! You’ll be surprised by this non-traditional take on the classic taco.
- 4 large brined duck breasts
- ¼ cup olive oil
- 1 chopped white onion
- 3 garlic cloves minced
- ¼ cup chipotle sauce
- 2 cups red wine
- 1 cup cherries
- 2 cups beef stock
- Camp Chef Mango Chipotle seasoning
- salt and pepper
- goat cheese
- shredded cabbage
- 1 blood orange
- 4″ corn or flour tortillas
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In a Camp Chef 8″ Dutch oven add olive oil, onion, garlic, chipotle sauce, red wine, and cherries simmer on med heat for 10-15 minutes. Add beef stock, let it reduce and thicken. Season duck breasts with Camp Chef Mango Chipotle seasoning, salt and pepper, lightly oil Camp Chef Flat Top Griddle and cook duck breasts to medium rare. Remove breasts from griddle and let them rest for 10 minutes, place tortillas on the flat top and lightly heat them. Slice duck breasts and serve on tortillas with the cherry sauce. Garnish with goat cheese, cabbage and blood orange.
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