Tacos de Barbacoa de Pato

Tacos de Barbacoa de Pato features tender, succulent duck slow-cooked with aromatic spices, wrapped in warm corn tortillas and topped with fresh toppings. This unique twist on traditional Mexican barbacoa brings a rich flavor profile and a delightful texture to your taco experience.

Ingredients

• Duck legs - 400 grams
• Onion - 1 medium, chopped
• Garlic - 4 cloves, minced
• Chipotle peppers in adobo - 2, chopped
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Bay leaves - 2
• Water - 500 milliliters
• Corn tortillas - 4
• Cilantro - 1/4 cup, chopped
• Lime - 1, cut into wedges
• Radishes - 4, sliced

Steps

1. In a large pot, combine the duck legs, chopped onion, minced garlic, chipotle peppers, cumin, oregano, black pepper, salt, bay leaves, and water.
2. Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
3. Cover the pot and let the duck cook for about 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.
4. Once cooked, remove the duck from the pot and allow it to cool slightly before shredding the meat with two forks.
5. Return the shredded duck to the pot and mix it with the cooking liquid to keep it moist.
6. In a dry skillet, warm the corn tortillas for about 30 seconds on each side until pliable.
7. To assemble the tacos, place a generous amount of the shredded duck on each tortilla, and top with chopped cilantro and sliced radishes.
8. Serve with lime wedges on the side for squeezing over the tacos.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 100 mg
• Total Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Duck is a good source of high-quality protein, which supports muscle health.
• The spices used, such as cumin and oregano, have antioxidant properties and can aid digestion.

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