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Smoked Duck Tacos

Jeremiah Doughty | From Field to Plate

smoked duck tacos

Take "Taco Tuesday" to a new level by changing up the protein. Ground beef is expected and fish can be a little mild, so flavor up those tortillas with delicious smoked duck! Make your own tomatillo salsa for added flavor and to impress your guests. 

Smoked Duck Preparation


  • 2 ducks, smoked 
  • 1 orange, juiced 
  • 1/4 soy sauce 
  • 1 tsp cumin 
  • 1 tsp cilantro, minced 
  • 1 tsp smoked paprika 
  • 1/4 red onion minced 
  • 1 jalapeno, minced


  1. In shallow bowl, mix all ingredients.
  2. Remove spine from ducks and spatchcock. Coat each duck in marinade and lay breast side down. Marinate for 1-2 hours. 
  3. Preheat smoker to 180-220 degrees with a milk wood like apple, cherry or oak. 
  4. Smoke ducks breast side up until internal temp in breast is 135-140.
  5. Remove from smoker and let rest. 
  6. When cooled slice off meat and top with your favorite toppings. 

Tomatillo Salsa 


  • 1 lb tomatillos 
  • 1/2 cup white onion, chopped 
  • 4 cloves garlic, minced
  • 1/2 cup cilantro 
  • 1.5 Tbsp lime juice 
  • 2 jalapeños, fire roasted and chopped 
  • Salt & pepper to taste 


1. Remove husks from tomatillos and rinse well to get all the sticky off. 

2. There are three methods for cooking: 

  • Grilling: cut in half and grill 5-7 minutes until skin starts to blacken 
  • Boiling: boil 5-8 minutes, remove and let strain and drain 
  • Oven roasted: cut in half and broil for 5-7 minutes until skin is blacked 

3. Add all ingredients to a blender and pulse until finely chopped and mixed. Don’t over mix. 
4. Salt and pepper to taste, chill and serve. 

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