Duck Birria Tacos
04:49
Chef Michael Hunter, The Hunter Chef, serves up his take on duck tacos.
This dish combines tender, slow-cooked wild duck with a rich, smoky birria sauce, served in crispy, flavorful tacos.
Follow along as he walks through the process of preparing the duck, building layers of spices, and achieving the perfect braise for authentic birria.
Duck Tacos
Recipe by Chef Michael Hunter
Ingredients
- 2 mallard ducks, plucked and cleaned (about 4–5 lbs total), cut into legs, breasts, wings
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 2 dried chipotle chiles
- 1 medium white onion, diced
- 6 cloves garlic, peeled
- 1 medium-sized canned tomato
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp dried oregano (Mexican if possible)
- 1 tsp ground cinnamon
- 4 whole cloves
- 2 bay leaves
- 4 cups duck stock or chicken stock
- Salt and freshly ground black pepper to taste
- 2 tbsp lard or oil
- 2 cups water to steam chiles
For Serving
- Corn tortillas
- Diced white onion
- Fresh cilantro leaves
- Lime wedges
- Oaxaca cheese or mozzarella
- Duck consommé (from braising liquid)
Instructions
-
1. Prep the chiles
– Heat a dry skillet over medium heat. Toast the guajillo, ancho, and chipotle chiles for 20–30 seconds per side until fragrant (don’t burn).
– Cover with hot water, and let soak for 20 minutes until softened.
2. Make sauce
– Char the onion, garlic, and tomatoes.
– Blend the softened chiles with the water from steaming, cumin, coriander, oregano, cinnamon, cloves.
– Blend until smooth.
3. Brown the duck
– Season the duck pieces generously with salt and pepper.
– Heat lard or oil in a heavy-bottomed pan. Brown duck pieces on all sides until golden.
– Remove and set aside.
4. Braise the duck
– Pour the puree chile sauce into the pot and cook for 5 minutes, stirring.
– Return the duck pieces and add bay leaves and remaining stock.
– Bring to a simmer, cover, and cook gently (stovetop low heat or 300°F oven) for 2.5–3 hours, until duck is fork-tender.
5. Finish and serve
– Remove duck, shred the meat, and discard bones.
– Serve the shredded duck in corn tortillas dipped in the consommé and crisped on a griddle (quesabirria-style)
– Garnish with diced onion, cilantro, and lime. Serve extra consommé in cups for dipping.
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