Try this Duck Tacos recipe, or contribute your own.
Suggest a better description* Note: See the "Chipotle Salsa" and "Corn Tortillas" recipes which are included in this collection. Remove the duck meat from the bones, discarding all skin and sinew. Shred meat. Heat the fat in a medium skillet over medium-high heat. Saute the onion with the salt and pepper until translucent. Add the red peppers and duck meat and cook, stirring frequently, until heated through. Keep warm. Combine the Chipotle Salsa, honey and a squeeze of fresh lime juice. For tacos, toast 12 small Corn Tortillas as for carnitas tacos. Divide the filling and center on each tortilla. Top each with a tablespoon of salsa and a slice of avocado, and serve. This recipe yields 12 tacos. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6162 broadcast 12-19 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-01-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (23g) | ||
Recipe Makes: 12 servings | ||
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Calories: 10 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 129.8mg | 4 % | |
Potassium 72mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10
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