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Tamarind Glazed Duck Tacos with Grilled Pineapple Relish and Pickled Onions

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Tamarind Glazed Duck Tacos with Grilled Pineapple Relish and Pickled Onions

Tamarind Glazed Duck Tacos with Grilled Pineapple Relish and Pickled Onions

The recipe Tamarind Glazed Duck Tacos with Grilled Pineapple Relish and Pickled Onions is ready in about 6 hours and 5 minutes and is definitely an outstanding gluten free and dairy free option for lovers of Mexican food. For $9.5 per serving, you get a main course that serves 4. One serving contains 936 calories, 51g of protein, and 33g of fat. The Fourth Of July will be even more special with this recipe. Head to the store and pick up magret duck breast halves, kosher salt, corn tortillas, and a few other things to make it today. To use up the pineapple you could follow this main course with the Pineapple Cupcakes as a dessert.

Instructions

1
Watch how to make this recipe.
2
Combine the honey, tamarind concentrate, lime juice, garlic and chiles in a saucepan, bring to simmer and cook for 15 minutes.
Ingredients you will need
Tamarind PasteTamarind Paste
Lime JuiceLime Juice
Chili PepperChili Pepper
GarlicGarlic
HoneyHoney
Equipment you will use
Sauce PanSauce Pan
3
Remove from the heat and let cool for 10 minutes.
4
Transfer to a food processor, season with salt and pepper and process until smooth.
Ingredients you will need
Salt And PepperSalt And Pepper
Equipment you will use
Food ProcessorFood Processor
5
Pour into a bowl and let cool.
Equipment you will use
BowlBowl
6
Preheat a charcoal grill for medium-low and medium direct heat, and indirect grilling. Have ready a squeeze bottle filled with water to handle flare-ups.
Ingredients you will need
WaterWater
Equipment you will use
GrillGrill
7
Score the duck breasts with a sharp knife to make a diagonal cross-hatch pattern and sprinkle with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Duck BreastDuck Breast
Equipment you will use
KnifeKnife
8
Place the duck on the grill, skin-side down, and cook, uncovered, until the skin is nicely browned, about 15 minutes. If the flare-ups are too great, or the duck browns too quickly, move the duck occasionally over the indirect heat, and then back to direct heat.
Ingredients you will need
Whole DuckWhole Duck
Equipment you will use
GrillGrill
9
Once almost all of the fat has rendered and the skin is a deep golden brown, flip the duck over, move over medium heat, brush generously with the tamarind glaze and continue grilling until an instant-read thermometer reaches 140 degrees F for medium-rare, about 5 minutes.
Ingredients you will need
TamarindTamarind
GlazeGlaze
Whole DuckWhole Duck
Equipment you will use
Kitchen ThermometerKitchen Thermometer
10
Remove the duck to a cutting board, brush with more of the glaze and let rest for 5 minutes before slicing on the diagonal into 1/4-inch-thick slices.
Ingredients you will need
GlazeGlaze
Whole DuckWhole Duck
Equipment you will use
Cutting BoardCutting Board
11
Spread some glaze on the corn tortillas. Top with some duck slices, Pineapple Relish, Pickled Onions and cilantro leaves.
Ingredients you will need
Fresh CilantroFresh Cilantro
Corn TortillaCorn Tortilla
Pickled OnionPickled Onion
PineapplePineapple
GlazeGlaze
Whole DuckWhole Duck
12
Preheat a charcoal grill for direct medium-high heat.
Equipment you will use
GrillGrill
13
Brush the pineapple slices with oil and sprinkle with salt and pepper. Grill the pineapple until charred on both sides and just cooked through, about 2 minutes per side.
Ingredients you will need
Pineapple RingsPineapple Rings
Salt And PepperSalt And Pepper
PineapplePineapple
Cooking OilCooking Oil
Equipment you will use
GrillGrill
14
Remove the pineapple, cut into dice and place in a bowl.
Ingredients you will need
PineapplePineapple
Equipment you will use
BowlBowl
15
Add the green onions, serrano chiles, lime juice and 2 tablespoons canola oil and toss.
Ingredients you will need
Serrano PepperSerrano Pepper
Green OnionsGreen Onions
Canola OilCanola Oil
Lime JuiceLime Juice
16
Add the cilantro and toss again. Taste, season with salt and pepper, and add more oil, if desired.
Ingredients you will need
Salt And PepperSalt And Pepper
CilantroCilantro
Cooking OilCooking Oil
17
Let sit at room temperature for 30 minutes before serving.
18
Combine the lime juice, vinegar, sugar and salt in a small saucepan, bring to a boil and cook until the sugar and salt dissolves.
Ingredients you will need
Lime JuiceLime Juice
VinegarVinegar
SugarSugar
SaltSalt
Equipment you will use
Sauce PanSauce Pan
19
Remove from the heat and let cool for 5 minutes.
20
Pour the liquid mixture over the onions and mix to combine. Top the onions with a small plate to weigh down slightly, cover with foil or plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
Ingredients you will need
OnionOnion
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
Aluminum FoilAluminum Foil
21
Combine the onions and oregano in a medium bowl.
Ingredients you will need
OreganoOregano
OnionOnion
Equipment you will use
BowlBowl
DifficultyExpert
Ready In6 hrs, 5 m.
Servings4
Health Score57
Dairy FreeGluten FreeVery Healthy
CuisinesMexican
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
Occasions4th Of JulySummer
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