Foodland Ontario – Rotisserie Duck Street Tacos

Foodland Ontario - Rotisserie Duck Street Tacos
Foodland Ontario - Rotisserie Duck Street Tacos
Foodland Ontario - Rotisserie Duck Street Tacos
Foodland Ontario – Rotisserie Duck Street Tacos

THUNDER BAY – LIVING – Duck? While most people have enjoyed chicken or turkey, there is a delicious flavour in a duck that you are likely missing if you have never tried it. Here is a fun recipe from our friends at Foodland Ontario that lets you bring a likely family favourite tacos into play with what may well become a new favourite – Duck!

Rotisserie Duck Street Tacos

Brining a duck, then roasting the bird on a rotisserie delivers succulent meat that shreds into a delicious filling for tacos.

Preparation Time: 30 minutes
Chilling Time: 1 hour
Brining Time: 24 hours
Grilling Time: 3 hours
Serves 4

16 cups (4 L) cold water
2 cups (500 mL) Ontario Apple Cider
1 cup (250 mL) sea salt
1/2 cup (125 mL) Ontario Honey
4 sprigs fresh Ontario Thyme
1 tbsp (15 mL) whole black peppercorns
2 sticks cinnamon, broken into pieces
5 lb (2.5 kg) Ontario Duck
Spice Rub:
1/4 cup (50 mL) pumpkin pie spice
1/4 cup (50 mL) dehydrated minced onion
2 tbsp (25 mL) coarsely ground black pepper
2 tbsp (25 mL) kosher salt
2 tbsp (25 mL) packed brown sugar
8 small tortillas
2 cups (500 mL) shredded Ontario Red Cabbage
1 cup (250 mL) julienned Ontario Celery Root
2 green onions, thinly sliced
1/2 cup (125 mL) coarsely chopped fresh Ontario Coriander Leaves
3 tbsp (45 mL) apple cider vinegar

Brine: In a large clean bucket, add cold water. In a large pot, bring apple cider to rolling boil. Add sea salt and honey and stir until dissolved. Remove from heat; pour mixture into cold water. Add thyme, black peppercorns, and cinnamon sticks. Refrigerate until cold, about 1 hour.

Rinse duck under cold running water; add to chilled brine, making sure it is completely submerged. Cover and refrigerate for 24 hours.

Spice Rub: In a small bowl combine; pumpkin pie spice, dehydrated minced onion, pepper, kosher salt and sugar; set aside.

Prepare rotisserie on barbecue per manufacturer’s instructions. Rub duck inside and out with all of the spice rub. Secure and balance duck to rotisserie rod. Cook at 400°F (200°C) until duck is evenly browned, and a thermometer inserted sideways into thickest part of the thigh reaches 185ºF (85ºC), 2 to 3 hours. Adjust temperature as needed and brush duck occasionally with melted duck fat.

Remove duck to a cutting board, loosely cover with foil and let stand 10 minutes. Remove and discard skin; shred meat.

Slaw: In a large bowl, add cabbage, celery root, green onions, coriander, and vinegar; toss. Add salt and pepper to taste.

Serve shredded duck on warm tortilla shells with slaw.

Nutritional Information:
1 Serving (2 Tacos):
PROTEIN: 38 grams
FAT: 8 grams
FIBRE: 3 grams
SODIUM 2150 mg

Previous article5 Reasons to buy a burr home coffee grinder
Next articleTalking Indigenous Business with Jason Thompson or NNL offers news, information, opinions and positive ideas for Thunder Bay, Ontario, Northwestern Ontario and the world. NNL covers a large region of Ontario, but we are also widely read around the country and the world. To reach us by email: Reach the Newsroom: (807) 355-1862