Name: Duck Tacos with Orange Ginger Radish Salsa and Chili Crisp
Yield: Serves 4 (makes 8 tacos)
Cuisine: Mexican
Ingredients: 2½ teaspoons kosher salt; 3 (7-ounce) boneless, skin-on duck breasts; Zest of 1 large orange (about 1½ tablespoons); 2 teaspoons finely grated fresh ginger; 8 (6-inch) packaged blue corn tortillas, warmed (or homemade corn tortillas); Salt to taste; 1 serrano chile pepper, finely chopped; 2 teaspoons finely grated ginger; ½ teaspoon freshly ground black pepper; ¼ cup chili crisp condiment; 1½ teaspoons five-spice powder; 3 green onions, thinly sliced; 4 navel oranges; 4 radishes, grated

Preparation info

Serves
4
(makes 8 tacos)

Difficulty
Easy

Appears in

Tacos A-Z

By Ivy Manning

Published 2023

About

If you’re a little nervous about cooking duck, don’t be! With this foolproof trick of browning duck breasts slowly on the stove and then finishing them in the oven, you’ll always arrive at exceptionally juicy meat and a delicious, crispy golden skin. All the better to tuck into a taco and pair with an orange ginger salsa!

I add generous drizzles of chili crisp on top of these tacos—not that the tacos really need it; I’m just hooked! The Sichuan condiment of dried chilies, black bean