tasty tuesday: duck tacos with caramelized onions and fava beans


You want to say “…and a nice Chianti,” don’t you?

That’s exactly what I did at Fresh Market yesterday when I passed those odd bean pods and I decided that they’d be my color and crunch elements for tonight’s taco Tasty Tuesday.

I got the idea for duck tacos from one of my assistant principals at my school.  He knew that I liked to cook (and eat), so we started talking about our favorite things to make.  He’s a big hunter and cooks duck and venison frequently, so he asked if I’d ever had duck fajitas.  I was immediately intrigued, especially because I’ve never cooked with duck and have been looking for something other than duck a l’orange.  I changed the delivery because (a) Alex doesn’t like bell peppers and (b) as I began to brainstorm about the dish, caramelized onions sounded super yummy instead of fajita onions.

These weren’t difficult to make at all, but I’ve got to admit, they tasted pretty fancy!  The duck takes some time to marinate and the onions are a little needy, but it was no problem at all for me today as I was packing my life away for GHP.  Here’s what you need:

Duck Tacos with Caramelized Onions and Fava Beans

4 duck breasts, skin removed

1/3 cup Worcestershire sauce

1/3 cup soy sauce

2 Tbsp. blueberry ginger key lime jam, gifted by Melanie over at Cooking Up Happy

2 tsp. Sriracha hot sauce

1/3 cup olive oil

2 onions (I used one sweet white and one red, but it’s up to you)

3 Tbsp. olive oil

2 tsp. Kosher salt

1 pkg. fava beans, beans removed from pods (about 1/2 cup loose beans)

small corn tortillas (5″)

Slice the duck breast into 1/2-inch strips and place in freezer bag or plastic tupperware.  In a bowl, whisk together the Worcestershire, soy sauce, jam, Sriracha, and 1/3 cup olive oil.  Cover the duck with the marinade and place in the refrigerator for at least an hour.

In a heavy skillet, coat the bottom of the pan with 3 Tbsp. olive oil and set on low heat.  Thinly slice the onions, throw them in the skillet, and top with the salt.  Cover and let cook for 10 minutes.  Take the cover off of the skillet, stir the onions, and let them cook for another ten minutes.  Repeat this on about a 50 minute cycle.  I know it sounds tedious, but it’s really simple!  Check out this blog post from Dangerously Enough blog for a more detailed breakdown for caramelized onions–the brown color is everything here!

Once the onions are soggy, brown, and delectable, take them out of the skillet, turn the heat up to medium high, and throw in the fava beans.  Let them absorb some of the yummy onion flavor and stir occasionally.

To cook the duck, heat a grill pan to medium high and let the duck pieces cook for about two minutes on each side.  Cooking them to medium keeps them tender and not too chewy.

To assemble, take two corn tacos in your hand, throw on about three pieces of duck and top with a pinch of onions about about four fava beans.  We enjoyed ours with some black beans and chips and guacamole!



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