Duck Breast Tacos with Orange-Onion Salsa

Recipe from Weber’s Way to Grill by Jamie Purviance

Serves: 4-6 |  Prep time: 30 minutes | Grilling time: 9 minutes

Ingredients

Salsa

• 2 cups thinly sliced red onion
• ½ cup fresh orange juice
• ¼ cup fresh lime juice
• ¼ cup finely chopped poblano chile pepper
• 1 tablespoon granulated sugar
• ¼ teaspoon kosher salt
• ¼ cup chopped fresh cilantro

• 4 boneless duck breast halves, 4 to 6 ounces each
• 2 tablespoons kosher salt 2 tablespoons granulated sugar
• Extra-virgin olive oil
• 16 corn tortillas (7 inches)
• 1 ripe Haas avocado, peeled and sliced
• ½ cup thinly sliced red radish
• 1½ cups finely sliced napa cabbage (Chinese cabbage)

Instructions

1. Using a small, sharp knife, remove and discard the thick layer of fat and skin from the duck breasts.
2. In a large bowl mix the salt and sugar, and then add the breasts and turn to coat them. Let the breasts stand at room temperature for 20 to 30 minutes before grilling, turning the breasts over once or twice.
3. In a large skillet over medium-high heat, combine the onion, orange and lime juices, chile, sugar, and salt. Cook until most of the liquid evaporates, 15 to 18minutes, stirring occasionally to avoid any burning. Remove from the heat and stir in the cilantro.
4. Prepare the grill for direct cooking over medium heat.
5. Pat the breasts dry and generously coat them on both sides with oil.
6. Brush the cooking grates clean. Grill the breasts over direct medium heat, with the lid closed as much as possible, until lightly browned on each side and still rosy pink in the center, about 8 minutes, turning once. Transfer to a cutting board and, while the duck rests, grill the tortillas.
7. Brush the cooking grates clean. Grill the tortillas over direct medium heat for about 10 seconds on each side. Stack the grilled, hot tortillas and wrap them in a thick kitchen towel (or put them in an insulated tortilla server).
8. Thinly slice the duck and serve with the warm tortillas, salsa, avocado, radish, and cabbage.