Duck Barbacoa

Substitute with chuck Roast if you are balling on a budget

I make this Barbacoa all the time ( I’ve sold 1oo’s of lbs. of the beef version of this with tacos, nachos, and even as a burger topping it is a product I know with 100% certainty that when I brought this with me to a pop up I would sell out) this version I use duck because I was basically flexing but the addition of duck fat into anything takes it up a couple levels. Also don’t buy Duck at any specialty meat markets ( or white people markets) go to the Asian markets most definitely a Vietnamese market will have one if not in the meat section definitely check the freezer. So make this with duck on special occasions when you really want to impress people.

Recipe:

Duck Barbacoa

Serves realistically 2 (argument can be made it’s for 3 or 4 but lets get real)

• 1 duck ( A whole frozen duck is the cheapest and easiest way to buy it I prefer the one with a red label that says Canadian duck)

• 2 Bunches of cilantro

• 1 can Chipotle peppers in adobo

• Half a purple onion

• 12 cloves of garlic

• 4 bay leafs

• 1 tbsp ground cumin

• 1 tsp cloves

• 1/3 cup apple cider vinegar

• 8 limes

• 4 tbsp beef bouillon ( I prefer Knorr)

• Salt & Pepper ( do this to taste)

• 5 to 10 Tomatillos

• 2 Serrano peppers

• 1 Large Jalapeno

• 1 White Onion

Instructions for Duck

1. First you need to make the braising liquid add the cilantro (roughly chopped or ripped), can of chipotles, half the garlic, the purple onion (roughly chopped), Bay leaf, the apple cider vinegar, the beef bouillon, Cumin, Clove, the lime, and pepper. Blend for a minute if it is a thin liquid you are ready if still chunky blend again.

2. If you bought a whole duck start by breaking it down very similar to a chicken little bit more difficult, save excess bones and scraps and you can store in the freezer and take out if you want to make a au jus (which will be phenomenal with the duck fat)

3. Season the duck, and throw into a heavy bottom pot (does not need to be preheated, duck fat renders out better in a cold pan and it heats up with the pan) you should be able to fit all the duck pieces in, let the skin side render out fully then flip and let the meat side sear for just a few minutes.

4. Now pour the braising liquid into the pot make sure you don’t fully cover the duck but close to it ( If you don’t have enough liquid for braising add in some broth of your choice)

5. Cover the pot and put to a medium simmer for about a hour and a half check the duck if it falls off the bone it is ready if not keep checking every 10 mins.

6. Once the duck is fall off the bone tender you are ready to make tacos

Instructions for the salsa

1. Peel and wash your tomatillos, the cut in half

2. Slice the stems off of the serrano’s and jalapeno (Deseed them if you want a more mild salsa)

3. Peel and Chop your white onion into bite size pieces

4. Now heat up your pan and throw in about two tbsps of oil and start to cook your tomatillo, peppers, and onions

5. Once they have a char and and soft transfer it to a blender along with the rest of the garlic, the cilantro, the rest of the lime, and salt and pepper ( I use about 2 tbsp of beef bouillon some people don’t like it but whatever you want to do) and blend for a minute to two minutes and you are done with the salsa

And that’s it you are done with the duck barbacoa and salsa. You can enjoy this with the addition of crema ( Mexican or Salvadorean sour cream) and pickled onions this really takes it up another notch as if it was even necessary but if you are doing it you might as well do it right.