Paleo Gluten Free Cilantro-Lime Duck Tacos
Total time2 hr
Prep time25 min
Cook time1 hr 35 min
4.7(24)
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Learn more →Ingredients
4 servings
For the duck
- 2 duck legs (about 1.5 lb total)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ cup chicken broth
- 2 tbsp fresh lime juice (from about 1 lime)
For the slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp olive oil
- ¼ tsp kosher salt
For the avocado crema
- 1 ripe avocado, pitted and peeled
- 3 tbsp sour cream
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp kosher salt
For serving
- 8 small corn tortillas
Chef's tipCassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings. - 1 jalapeño, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the duck legs completely dry with paper towels, then season all over with the salt, pepper, cumin, and smoked paprika.
- 2
Place the duck legs skin-side down in a cold large Dutch oven or oven-safe skillet, then set over medium heat. Cook undisturbed for 10–12 minutes, until the skin is deep golden brown and most of the fat has rendered. Flip and cook for 3 minutes on the flesh side.
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