Crispy Duck Tacos Recipe

Score and season

Pat duck breasts dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern about 1/4 inch apart, being careful not to cut into the meat. Season both sides generously with kosher salt and black pepper.

Render and sear

Place a heavy skillet (cast iron preferred) over medium-low heat and add the duck breasts skin-side down. No additional fat needed initially; the skin will release fat. Cook gently 8–12 minutes until most fat has rendered and skin is deep golden-brown and crisp, flipping once or as needed to render evenly. If the skillet becomes very dry and there is risk of burning, add 1 tablespoon neutral oil and adjust heat to medium.

Finish in oven and rest

Transfer the skillet (or move duck to a baking sheet) to a 400°F / 200°C oven and roast 6–8 minutes for medium-rare (internal 125–130°F/52–54°C), or longer for desired doneness. Remove and rest on a cutting board 8–10 minutes, tented loosely with foil. Reserve 1–2 tablespoons of rendered duck fat from the pan for warming tortillas or charring cabbage if desired.

Slice

Thinly slice duck against the grain into pieces about 1/8–1/4 inch thick to make assembly easy.

Cut the napa cabbage into 1–1.5 inch-wide strips. Toss with 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat a large skillet or grill pan over high heat until very hot and add cabbage in a single layer (work in batches if needed). Cook without moving 2–3 minutes until deeply charred and blackened at the edges, then flip and char the other side 1–2 minutes. Remove to a plate and keep warm. Alternatively, you can char directly over a gas burner or on a hot grill grates for more smoky flavor.

If you reserved duck fat, you may toss or lightly brush the cabbage with 1 tablespoon rendered fat for extra richness before serving.

In a small blender or food processor combine 1/2 cup mayonnaise, 1/2 cup packed cilantro leaves (stems removed for a smoother sauce), 2 teaspoons fresh lime juice, 1 garlic clove, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Purée until smooth. Taste and adjust seasoning or lime to preference. Transfer to a squeeze bottle or small bowl and refrigerate until ready to use.

Whisk together 2 tablespoons honey, 1 tablespoon sriracha, 1/2 teaspoon soy sauce and 1 teaspoon lime juice in a small bowl until combined. Adjust heat by adding more honey (to sweeten) or sriracha (to spice). Keep at room temperature.

Warm tortillas: Heat a dry skillet over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and lightly toasted. Optionally brush with reserved duck fat for flavor before final warming.

Assemble tacos: Spread a thin layer (about 1 tablespoon) of cilantro aioli onto each warm tortilla. Place 2–3 slices of rested duck per taco (about 2–3 oz / 55–85 g of duck per taco). Top with a small handful of charred napa cabbage, a drizzle of honey sriracha (about 1/2 teaspoon per taco), and a few cilantro leaves. Add pickled red onion if using for brightness and scatter a pinch of sesame seeds.

Serve immediately with lime wedges on the side for squeezing over the tacos.