photo by Trevor H

The trend of food trucks using Twitter as a marketing and tracking tool is getting plenty of press.  Kogi BBQ in LA is the big winner - they have been mentioned throughout the press covering interweb trends.  The press is well deserved - it’s a creative use of technology and a good match for an entire new market.  Some of these trucks are serving food that is a vast departure from the standard taco trucks that lure workers off construction sites.

One of the trucks that garners local press is Kung Fu tacos in San Francisco.  The tacos that consistently make the news are their duck tacos, although not always with positive results.  I really don't believe this is how they prepare their duck, but this is how I do it.

This is my second and last of the duck season recipes.  Not that I am tired of duck, but I don't want to use up my small and valuable stash.  I had to experiment and learn with these, so I made a dent in the little corner of my freezer that is storing these little treasures.

These are a great weekend lunch.  Just start the marinating process first thing in the morning and they'll be ready to go by lunch time.  I add a leaf or two of cilantro, but the tacos are just as good without.

Don't underestimate the importance of good corn tortillas.  I live in a town high in tortilla density, and I can only find one good source (Fiesta).

Duck tacos

Skinless Duck breasts

Corn tortillas

Mango salsa

Brine:

1 cup water

1 cup orange juice

1/2 cup salt

10 black peppercorns

1 clove garlic, smashed

Marinade:

1/2 cup mirin rice wine

1/2 cup light soy sauce

1/2 cup strong brewed tea

2 Tbsp honey

2 Tbsp olive oil

1 tsp ground black pepper

1/2 tsp ground red pepper

1/2 tsp ground clove

1 garlic clove, minced

Directions

1. Combine the brine in a bowl and brine the duck for 2 hours.


2. Rinse the duck in cold water and pat dry. 


3. Combine the marinade and marinate the duck for another 2 hours.


4. Heat some olive oil in a cast iron skillet over medium heat.


5. Add the duck breasts and baste with the marinade. Cover and cook for 5 minutes.


6. Turn the breasts over, baste with more marinade, cover and cook for 5 minutes.


7. Remove from heat and let the cooked breasts rest, covered, for 10 minutes.

The marinade is a variation in the basic James Beard marinade.

photo by Rodrigo HerRaz

In Texas, quesadillas are everywhere.  You'll find them in bars, in cafeterias, in trailers and stands.   There is, of course, a downside.   At any moment, there are large portions of truly mediocre quesadillas being hurled upon unsuspecting party guests.  Cheese, microwave, cut, repeat.  It’s a sad but predictable circle of food. 

And yet, there is an upside to the quesadilla.  Every parent knows the power of the quesadilla to overcome the willpower of a kid turning their nose up at every meal.  They're such a perfect hush puppy. 

Quesadillas can be made with a variety of fillings, but the basic is really simple - tortillas with cheese. 

The best, in my opinion, are simple cheese quesadillas with fresh roasted Hatch green chilies.   Since those really only make their appearance in late summer, the timing is a bit limited.

photo by crd!

Once quesadillas make the jump from pacifier to adult food, you're going to need a good salsa.  There are thousands.  My personal favorite is from a long gone chicken restaurant that made a roasted habanero salsa.  Try as I might, I have never been able to recreate that recipe.

Mango salsa is so versatile and simple.  It goes perfectly with so many dishes and rarely overpowers.

Quesadillas

Flour tortillas

3 parts Monterrey Jack cheese

1 part Queso Asadero or Queso Blanco

Directions

1. Heat a cast iron skillet over medium heat that has been lightly greased with butter or olive oil.


2. Put a tortilla on the skillet and let it cook for a bit.  No more than 30 seconds.  Flip the tortilla and do the same on the other side.


3. Put whatever fillings you like on the tortilla and let it cook, letting the cheese start to melt.


4. Fold the tortilla over on itself, so that it forms a half moon.


5. Flip the quesadilla until it is cooked through.  Do not burn the tortilla.

Mango Salsa

1 ripe mango, cut into 1/4-inch dice

1 avocado, cut into 1/4-inch dice

1/2 red onion, minced

2 cloves garlic, smashed and minced

fresh lime juice from 1 lime

1 jalapeño, seeded and minced

1/2 in. ginger, grated if frozen, minced if fresh

Salt and pepper to taste

Directions

1. Combine all the ingredients in a small bowl.


2. Can be prepared ahead of time and refrigerated.