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 Paste
Lime Juice
Chili Pepper
Garlic
Honey
Equipment you will use
Sauce 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 Pepper
Equipment you will use
Food Processor
5
Pour into a bowl and let cool.
Equipment you will use
Bowl
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
Water
Equipment you will use
Grill
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 Pepper
Duck Breast
Equipment you will use
Knife
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 Duck
Equipment you will use
Grill
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
Tamarind
Glaze
Whole Duck
Equipment you will use
Kitchen 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
Glaze
Whole Duck
Equipment you will use
Cutting 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 Cilantro
Corn Tortilla
Pickled Onion
Pineapple
Glaze
Whole Duck
12
Preheat a charcoal grill for direct medium-high heat.
Equipment you will use
Grill
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 Rings
Salt And Pepper
Pineapple
Cooking Oil
Equipment you will use
Grill
14
Remove the pineapple, cut into dice and place in a bowl.
Ingredients you will need
Pineapple
Equipment you will use
Bowl
15
Add the green onions, serrano chiles, lime juice and 2 tablespoons canola oil and toss.
Ingredients you will need
Serrano Pepper
Green Onions
Canola Oil
Lime 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 Pepper
Cilantro
Cooking 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 Juice
Vinegar
Sugar
Salt
Equipment you will use
Sauce 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.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.