Duck Tacos with Korean influence

2 Duck breast (4 halves)

Taco Marinade

4 cups soy sauce
2 cups cola
12 cloves
4 bay leaves
6 star anise
30 black pepper corns
1-½ cups Rice Wine Vinegar
5 cinnamon sticks 4 garlic cloves
12 allspice berries

Cook for 20-minutes and cool.  Marinate duck breasts for 24-hours.  Pat the duck breasts dry and add to hot pan and sauté.  Slice fot tacos. Serve with pickled red onions, cilantro, kimchee and tomatillo sauce (Salsa verde).


Tomatillo Salsa Verde

Tomatillo salsa verde, a delicious Mexican green salsa made with roasted tomatillos, chile peppers, lime juice, cilantro, and onion.
To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.
Prep time: 10 minutesCook time: 15 minutesYield: Makes 3 cups
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar (optional)
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
Salt to taste
I like to include a few garlic cloves in with the oven roasting method.
1 Remove papery husks from tomatillos and rinse well.

2 Oven Roasting Method Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

3 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar (if using) in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Chef Mike

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