Get ready to tantalize your taste buds with a dish that perfectly marries the rich flavors of succulent duck and the vibrant freshness of mango pico de gallo! This Barbecued Duck Wrapped in Flour Tortillas is not just a meal; it's an experience that transports you straight to the heart of Mexican cuisine. With a crispy skin and juicy meat, each bite is a delightful explosion of flavor, making it an irresistible choice for your next gathering or a special dinner at home. Trust us, once you try this recipe, you'll be coming back for more!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 duck breasts
- 4 flour tortillas
- 1 mango, diced
- 1/4 red onion, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Remove duck breasts from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Pat duck breasts dry with paper towels and score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps render fat and create crispy skin.
- Season both sides of duck breasts generously with salt and freshly ground black pepper.
- Place duck breasts skin-side down in a cold, heavy-bottomed skillet. Turn heat to medium-low and slowly render the fat, which should take approximately 8-10 minutes until skin becomes golden and crispy.
- Flip duck breasts and cook an additional 4-5 minutes for medium-rare, or adjust cooking time based on desired doneness. Internal temperature should reach 135°F for medium-rare.
- Remove duck from skillet and let rest on a cutting board for 10 minutes to allow juices to redistribute.
- While duck rests, prepare mango pico de gallo by combining diced mango, red onion, cilantro, lime juice, salt, and pepper in a bowl. Mix gently and set aside.
- Warm flour tortillas in a separate skillet or directly over gas flame for 15-20 seconds per side.
- Slice duck breasts thinly against the grain at a 45-degree angle.
- Assemble tortillas by placing sliced duck in center, topping with mango pico de gallo, and rolling or folding into wrap.
- Serve immediately, garnishing with extra cilantro if desired.
Tips
- Bring Duck to Room Temperature: Allow the duck breasts to sit out for about 30 minutes before cooking. This ensures even cooking and helps achieve that perfect crispy skin.
- Score the Skin: Make sure to score the duck skin in a crosshatch pattern. This technique not only helps render the fat but also enhances the crispiness of the skin.
- Start Cold: Place the duck breasts skin-side down in a cold skillet and then turn the heat to medium-low. This method allows the fat to render slowly, resulting in a beautifully crispy skin.
- Rest the Duck: After cooking, let the duck rest for 10 minutes before slicing. This step is crucial as it allows the juices to redistribute, keeping the meat moist and flavorful.
- Customize Your Pico de Gallo: Feel free to add other ingredients to your mango pico de gallo, such as jalapeños for heat or avocado for creaminess, to personalize the dish to your taste.
- Warm Tortillas: Don’t skip warming the tortillas! This enhances their flavor and makes them more pliable for wrapping.
- Slice Against the Grain: When slicing the duck, always cut against the grain at a 45-degree angle. This technique yields tender slices that are easier to chew.
- Serve Fresh: For the best experience, serve the wraps immediately after assembling, and consider garnishing with extra cilantro for a fresh touch.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 120mg
