Duck Tacos With Cherry Sauce – Family Album Mourvèdre
The 2015 Family Album Mourvédre screams, “Cherry.” We made a California twist on the French classic dish, duck with cherry sauce, by preparing duck tacos with cherry sauce. Once again, the Instant Pot came into play cooking the duck breasts quickly but with tender results.
1 lb duck breasts
¼ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon dried oregano
½ small onion quartered
½ tablespoon lime juice
¼ cup reduced salt chicken stock
2 tablespoons orange juice
Mini corn tortillas (4.5”-5”)
High quality cherry jam or preserves
Duck skin cracklings or smoked almonds
Thinly sliced radishes
Thinly sliced green onions
Crumbled goat cheese
Remove the skin from the duck breasts and reserve for cracklings*. Sprinkle both sides of the duck breast with a generous pinch of salt. Grind a small amount of pepper on both sides. Sprinkle one side with the dried spices.
Place the duck in the Instant Pot, add the onion and pour the liquids into the pot. Pressure cook on high for 25 minutes. Use quick release.
Allow the duck breast to cool. Shred the meat and place a skillet adding the duck fat reserved from cracklings to warm and crisp the meat.
*Duck Skin Cracklings – Can substitute smoked almonds for the cracklings.
Cut the reserved duck skin into 3/4-inch pieces. Place the pieces of skin in a saucepan with the ¼ teaspoon of salt and 3 cups water. Bring to a boil, and cook, uncovered, until all the water is evaporated (40 to 45 minutes) and the pieces of skin are sizzling in the rendered fat. Cook the skin in the fat until they are brown and crispy, about 10 minutes. Remove the cracklings to paper towels. Reserve the fat for reheating the shredded duck breast meat.
Heat the tortillas on a griddle. Spread each heated tortilla with a teaspoon of cherry jam. Top with the crispy duck meat. Garnish with radishes, onion, goat cheese and duck skin cracklings.