In an attempt to re-live those wonderful moments I spent in the city(New York) last September, I finally pulled out that last duck breast from the freezer. The Fall Harvest Dinner, featuring chef Aaron Sanchez, was such a fun time. I was fortunate enough to be chosen among the few to attend this special event. One of the dishes I remembered the most were these delicious duck carnitas tacos with a tangy and spicy grape pico de gallo. Everyone asked what I thought of the chef, lol! He was dreamy! Lol! That always gets them, ha, ha, ha! No, seriously, he was very nice and down to earth. I left to soon and missed the tequila toast at the end of the dinner. But it was all worth it. I made some good friends and even more wonderful memories. For today’s blog post, I used a duck breast and cooked it in the pressure cooker. It was not as moist as using the duck legs, but once it cooked in the green chile sauce, it was delicious!
Green Chile Duck Tacos
1 duck breast with skin, about 1 pound
salt and pepper
1 cup green chile sauce, previously prepared. See link at the end of the post for full recipe.
1. Season the duck breast lightly with salt and pepper on both sides. Place in cold pot of pressure cooker and heat to medium. Set timer for12 minutes. Do not move duck breast for the next 12 minutes.
2. Flip duck breast over and pour green chile sauce into pot. Cover pressure cooker with lid and lock in place. Turn heat to high to bring up to pressure. Once safety valve locks and seals, after a few minutes it will begin to release steam. Turn heat down to medium/low and set timer for 40 minutes. Remove from heat and let pressure release and safety valve unlock.
3. Once it releases the safety valve, remove lid from pressure cooker. Remove the duck breast. Remove as much of the duck fat layer sitting above the green chile sauce on the bottom. Remove the skin from breast and discard. Shred the meat and add it back into green chile sauce. Heat at medium just until warm. Serve right away.
For Oven Method: Follow directions for searing the duck in an oven safe skillet. Add green Chile Sauce, cover tightly and roast in a 350 degree oven for 2-2 1/2 hours or until meat is tender. Skim off the fat before mixing with chile sauce.
Typically duck legs are prefered for tacos, but the breast was quite moist after cooking in the green chile sauce.
Garnish with your favorite salsa’s or guacamole. Type “salsa” into the search bar for many, many salsa recipes on site.
Click onto picture above to see full recipe for the Green Chile Sauce
The Duck Carnitas Tacos from The Fall Harvest Dinner. Sponsored by Grapes of California.