Grilled Duck Tacos with Apple Slaw
0:40 - Prep 0:20 / Cook 0:20
Beginner
Convert your Bronco Drum Smoker to the charcoal grilling function to enjoy these tender, sweet, and tangy grilled duck breast tacos with apple slaw. The duck breasts are seasoned simple with salt, pepper, and orange before being grilled to a perfect medium rare over charcoal heat.
The apple slaw can be mixed up a day in advance so when it’s dinner time, you need only wait for your charcoal to ash over before you’re enjoying these delicious tacos. (Hint: using our Halftime XL Charcoal Starter will help get dinner on the table even faster.)
This recipe was created by our partner, Amanda Gajdosik, at Midwest Nice.
4 Servings
Ingredients
Apple Slaw
- 1/4 Cup Mayonnaise
- 1 Tbsp White wine vinegar
- 1 Orange, zested and juiced
- To taste Kosher salt
- 2 Granny smiths apples, cut into matchsticks
- 1 Large carrot, cut into matchsticks
- 1/2 Cup Chopped scallions, plus more for serving
- 1/2 Cup Chopped cilantro, plus more for serving
- 1 Jalapeño, seeded and chopped
Grilled Duck Breasts
- 1 Tbsp Avocado oil
- To Taste Kosher Salt
- To Taste Black Pepper
- 1 Orange, zested and juiced
Tacos
- 8 Corn Tortillas
- 1 Jalapeño, sliced
Preparation
List
Steps
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1.
In a large mixing bowl, combine the mayo, vinegar, orange zest and juice, and a generous pinch of kosher salt. Mix until smooth
2.
Add the matchstick apples, carrots, scallions, cilantro, and jalapeño. Stir well to combine and place in fridge until ready to serve
Hot TipThis can be done a day in advance
3.
Convert your Oklahoma Joe’s Bronco Drum Smoker to the charcoal grill configuration. Load your charcoal starter with briquettes and light
4.
When charcoal has ashed over, transfer to the charcoal basket of the Bronco and top with the grill grate
5.
While the charcoal preheats, pat the duck breasts with paper towel and place in a mixing bowl
6.
Drizzle with avocado oil, kosher salt and pepper to taste, and the zest and juice of one orange. Set aside until grill has preheated
7.
When grill is ready, set the duck breasts over the direct heat of the coals. Grill duck breasts for 2 – 3 minutes per side, or to desired doneness
8.
Remove meat from grill and set aside for 5 minutes to rest
9.
Meanwhile, if desired, quickly toast 8 corn tortillas over the grill and wrap in a clean kitchen towel to stay soft
10.
To assemble the tacos, thinly slice the duck breasts and divide among prepared tortillas. Top with slaw, sliced jalapeños, and additional scallions and cilantro. Enjoy immediately!
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