Chinese-five Spice Duck Taco

One way to turn meat into a flavorful masterpiece is to use a dry rub full of spices and herbs. Chinese-five spice, a fragrant mixture of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds, marries a variety of flavors for a delicious marinade to add that extra zest to a juicy duck breast. The secret is to truly cover the duck with the dry rub, generously coating the breast to ensure a flawless sear. By searing the breast skin-side down, you are in for a treat because spices become concentrated and create a mouthwatering crunch. The smell is outrageous! I like to use this meat for my duck tacos, keeping the breast sliced thin and cooked medium-rare. I cannot forget my favorite toppings to these tacos. My Cabbage, Carrot Coleslaw creates a fresh, crunchy bite. The Fire-Roasted Plum Salsa is the epitome of spicy and sweet (recipes are attached). Roasting the fruit, along with sweet Vidalia onion and jalapeno, takes away the acidity from the fruit and the spicy edge of the onion and jalapeno. To round out the spices on your plate, I top off the tacos with queso fresco cheese and a little avocado and cilantro. This colorful dish is so full of flavor your taste buds won’t know what hit them! Crunchy duck tacos are perfect as a hors d’oeuvre to serve to guests.

Ingredients: Duck breast, Chinese-five spice, chili powder, corn tortillas, queso fresco cheese, cilantro, jalapeño, lime, salt. Fire-roasted plum salsa and Cabbage, Carrot Coleslaw.

Score duck skin, approximately ½ inch apart in a crisscross pattern (try not to cut into duck's meat), with a sharp knife; it helps the fat to render and the skin to get crispy.

Gently brush the meat with vegetable oil, then season well with salt, chili powder (or black pepper) and rub it with Chinese-five spice.

Heat a cast-iron skillet over medium heat. Place duck breast skin-side down into the skillet and sear until the skin is golden brown, about 4-5 minutes. Then flip and cook another 2-3 minutes.

Transfer skillet into the oven and finish cooking duck at 375F for another 8-10 minutes. Internal temperature should register somewhere between 135 F for medium rare to 160F for medium.

Transfer the duck breast to a cutting board and let rest for at least 5 minutes.

Slice duck breast into thin slices, keep warm for serving.

Grill corn tortillas for a minute on each side. Keep warm in a kitchen towel.

Top each tortilla with Cabbage, Carrot Coleslaw place duck slices and top with a spoonful of Fire-Roasted Plum Salsa.

Sprinkle queso fresco cheese, cilantro leaves and avocado slice for creaminess.

Lastly scatter lime wedges and jalapeño slices.

Bon Appétit!

Svitlana