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
- Combine the brine in a bowl and brine the duck for 2 hours.
- Rinse the duck in cold water and pat dry.
- Combine the marinade and marinate the duck for another 2 hours.
- Heat some olive oil in a cast iron skillet over medium heat.
- Add the duck breasts and baste with the marinade. Cover and cook for 5 minutes.
- Turn the breasts over, baste with more marinade, cover and cook for 5 minutes.
- Remove from heat and let the cooked breasts rest, covered, for 10 minutes.
The marinade is a variation in the basic James Beard marinade.