Slow roasted pinneapple Duck tacos
March 4, 2025 • comments
Duck tacos are an easy way to enjoy our floavor packed Pekin Duck. Feel free to make this recipe with left over duck after enjoying a Duck breast filet for dinner #1 or use the whole duck and have leftovers. These flavorful, nutrient packed tacos are great for an easy weeknight or a taco bar with friends. We love tacos because there is no limit to what you can do with them.
- Prep Time:
- Cook Time:
Ingredients
- (1) Duck - Whole 4-6 lbs
- (1-2 Tbs) cooking oil
- Chicken - Bone Broth
- (1) Pinneapple - cored and chopped
- (2 Tbs) chipolte paste
- (1) Red Onion - chopped
- (2) Red chillies - deseeded and finely chopped
- (bunch) cilantro
- lime - fresh squeezed
- taco shell or wrap of your choice
Directions
Roast your duck in a Dutch oven for 1-2 hours at 350 degrees F.
Allow to cool and pull apart duck meat (the darker leeg meat is especially good for this recipe).
Reserve 16oz of broth from cooking duck or use chicken bone broth.
Add Duck meat, broth, pineapple chunks (optional- reserve 1/2 for fresh salsa), Chipotle paste back to Dutch oven and bring to a quick simmer on the oven.
Then cook in the oven uncovered for 2 hours at 350 degrees F.
Homemade pineapple salsa-
Finely diced pineapple, 1 red onion chopped, finely diced red chilies, optional add a splash of tequila
Top with cilantro and lime or your favorite taco toppings.
