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!
Typically duck legs are preferred 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 link to see full recipe for the Green Chile Sauce. Another delicious Duck Taco is after this one! Make sure you check it out! https://pinaenlacocina.com/chile-verde-sauce/
Green Chile Duck Tacos
- 1 duck breast with skin 1 pound
- salt and pepper to taste
- 1 cup green chile sauce previously prepared. See link at the end of the post for full recipe.
- 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 for 12 minutes. Do not move duck breast for the next 12 minutes.
- 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 30 minutes. Remove from heat and let pressure release and safety valve unlock.
- 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.
Pan Seared Duck Tacos
Pan Seared Duck Tacos! After a long while I decided to attempt the whole duck breast challenge. After a few recipes, I felt more confident. The duck breast I used this time were only 6-7 ounces compared to the recipe above. It was a much quicker cook!
Garnished with cilantro, onion, lime and Taqueria-Style Salsa using red jalapeños. Click the link to see many variations of Taqueria-Style Salsa. https://pinaenlacocina.com/taqueria-style-salsa-recipes/
Pan Seared Duck Breast
- 2 Boneless Duck Breast 7-8 ounces each
- Kosher Salt to taste
- Fresh Cracked Pepper to taste
- Taqueria-Style Salsa see link
- Onion diced
- Cilantro chopped
- Lime wedges
- Score the skin on breast. Season the duck breast with salt and pepper on both sides. Let them sit at room temperature for 20 minutes.
- Transfer duck breast to a cast iron skillet and heat to medium.
- After about two-3 minutes, the duck breast will begin to sizzle. Do not move them. Cook for another 4 minutes.
- After 7 minutes total time, flip the breast over. Cook for another 4 minutes. You are looking for an internal temperature of 165 degrees F. When ready, transfer to a plate. Tent and let rest for 5 minutes.
- At this point you can slice and serve. Or you can dice the duck breast and season lightly with carne asada seasoning. Sear in a preheated cast iron skillet for 2 minutes. Serve on warm tortillas. Garnish with salsa, cilantro, onion and lime.