Duck Tacos

Cook Time
30 min




HOW TO:

Heat the duck according to the pack instructions. In a pan, fry the shallot and garlic. Add the cumin and chilli powder and heat for a minute before adding the orange and lime juice and sauce from the sachet. Cook for another minute and set aside.

Combine all the salsa ingredients together, cover and refrigerate until needed. Combine the crème fraiche and sriracha together and set aside.

Once the duck is ready, remove it from the oven and use two forks to pull the meat off the bone and shred it. Add to the sauce and mix through. When everything is nearly ready, warm the tacos in the oven or microwave. Serve the shredded duck mixture with the warmed tacos. Dress with the avocado and salsa, drizzle with the spicy crème fraîche and scatter over the sliced spring onions.

WHAT YOU NEED:

1 Silver Hill Duck A L’Orange

 

Sauce

1 shallot, finely chopped

2 cloves of garlic, finely chopped

½ teaspoon of ground cumin

¼ teaspoon of chilli powder

Juice of 1 orange

Juice of 1 lime

Orange sauce from accompanying sachet

 

Salsa

2 mangoes, peeled, pitted and chopped

1 small red onion, finely chopped

1 red chilli, finely chopped

1 tablespoon of chopped coriander

Zest and juice of 1 lime

 

Spicy sauce

250ml tub of crème fraiche or sour cream

1 tablespoon of Sriracha

 

To serve

8 small soft flour tortillas

1 avocado, sliced

2 spring onions, thinly sliced diagonally

Lime wedges



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