Duck Tacos Recipe

Score and season

Pat the duck breast dry with paper towels. Using a sharp knife, lightly score the skin in a crosshatch pattern without cutting into the meat. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Render skin and sear

Place a cold skillet (preferably cast iron) over medium-low heat. Add 1 tsp vegetable oil and place the duck breast skin-side down. Cook gently for 8–12 minutes, adjusting heat as needed, until much of the fat has rendered and the skin is deep golden-brown and crisp. Pour off excess fat as it accumulates, reserving if desired for other uses.

Finish in pan

Flip the duck breast and sear the flesh side for 1–2 minutes. Reduce heat to medium, add the hoisin mixture (see next step) to the pan and spoon a little over the duck to glaze. Continue cooking until the internal temperature reaches 130–135°F (54–57°C) for medium-rare or 140°F (60°C) for medium, about 3–6 more minutes depending on thickness.

Make glaze

While the duck finishes, whisk together 3 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp soy sauce and 1 tsp brown sugar in a small bowl until smooth. Use this to glaze the duck in the last 1–2 minutes of cooking and to dress the shredded meat later.

Rest and shred

Transfer the duck to a cutting board and loosely tent with foil. Rest 5–8 minutes. Remove and discard the skin (or chop and reserve for crisp garnish). Slice the duck across the grain into thin strips, then chop to bite-size pieces. Toss the warm shredded duck with 1–2 tbsp of the prepared hoisin glaze and 1 tsp sesame oil (optional). Adjust salt and pepper to taste.

Combine 1 cup rice vinegar, 1 cup water, 2 tbsp granulated sugar and 1 tsp kosher salt in a small saucepan. Warm over medium heat, stirring, just until sugar and salt dissolve—do not boil.

Place 2 cups julienned daikon and sliced jalapeño in a heatproof bowl or jar. Pour the warm pickling liquid over the vegetables, pressing them down so they are submerged. Let mixture cool to room temperature, then cover and refrigerate for at least 30 minutes (preferably 1 hour) before using. Pickles will keep in the fridge for up to 1 week.

Warm tortillas: Heat a dry skillet over medium-high heat. Warm each tortilla for 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: Place about 2–3 tablespoons of the shredded hoisin-glazed duck in the center of each tortilla. Top with a small mound (about 1–2 tbsp) of pickled daikon and jalapeño. Sprinkle with chopped cilantro (about 1–2 teaspoons per taco) and sliced scallions.

Finish and serve: Drizzle a few drops of reserved duck pan juices or 1 tsp sesame oil over each taco for extra flavor if desired. Serve immediately with lime wedges to squeeze over the tacos. Season with salt and freshly ground pepper to taste.

Notes: If you prefer, crisp reserved duck skin and crumble it as an additional crunchy garnish. Leftover duck makes excellent tacos the next day—reheat gently to avoid drying out.