Duck and Pomegranate Tacos
Pomegranates are a Spanish import to Mexico, where people have taken to them because they are both sweet and brightly colored. This recipe uses one of my favorite treatments for game: a tenderizing and flavorful marinade of pomegranate juice and mint. It works well on venison and quail, and equally well on lamb and duck. When pomegranates are out of season, I have found that pomegranate molasses (available in Middle Eastern groceries) is a good substitute.
- 4 large boneless duck breasts
(about 2 pounds each), skin on
1 cup pomegranate juice or cranberry juice,
or 1/4 cup pomegranate molasses
mixed with 3/4 cup water
Oil for grill
Small tortillas, heated
2 scallions, white and green parts, chopped
Charred Habanero salsa
Score skin side of duck breasts in several places. Place them, skin side down, in a cold saute pan and put over low heat. Slowly render fat from breasts, about 10 minutes. Remove duck breasts to a large, nonreactive bowl; pour fat into a jar and reserve for other uses. Add the recado and pomegranate or cranberry juice to duck and mix well. Cover, refrigerate, and let marinate overnight.
Light the grill and let burn down to a medium fire. Oil grill. Remove duck from marinade and shake off excess. Start to grill duck, skin side down, then turn and cook second side. Duck should be done to medium rare in about 5 minutes. Do not overcook. Chop meat coarsely and wrap in tortillas with chopped scallions and salsa.