Name: Rotisserie Duck Street Tacos
Prep time: 30 min
Cook time: 1770 min
Total time: 1800 min
Yield: 4 servings
Ingredients: 16 cups (4 L) cold water; 2 cups (500 mL) Ontario Apple Cider; 1 cup (250 mL) sea salt; 1/2 cup (125 mL) Ontario Honey; 4 sprigs fresh Ontario Thyme; 1 tbsp (15 mL) whole black peppercorns; 2 sticks cinnamon, broken into pieces; 5 lb (2.5 kg) Ontario Duck; 1/4 cup (50 mL) pumpkin pie spice; 1/4 cup (50 mL) dehydrated minced onion; 2 tbsp (25 mL) coarsely ground black pepper; 2 tbsp (25 mL) kosher salt; 2 tbsp (25 mL) packed brown sugar; 8 small tortillas; 2 cups (500 mL) shredded Ontario Red Cabbage; 1 cup (250 mL) julienned Ontario Celery Root; 2 green onions, thinly sliced; 1/2 cup (125 mL) coarsely chopped fresh Ontario Coriander Leaves; 3 tbsp (45 mL) apple cider vinegar

Preparation time

30 minutes

Chilling Time: 1 hour

Brining Time: 24 hours

Ready in

29 hr 30 min

Grilling Time: 3 hours

Makes

4 servings

Cook Mode

(prevents screen from going dark)

Ingredients

Brine:

16 cups (4 L) cold water
2 cups (500 mL) Ontario Apple Cider
1 cup (250 mL) sea salt
1/2 cup (125 mL) Ontario Honey
4 sprigs fresh Ontario Thyme
1 tbsp (15 mL) whole black peppercorns
2 sticks cinnamon, broken into pieces
5 lb (2.5 kg) Ontario Duck

Spice Rub:

1/4 cup (50 mL) pumpkin pie spice
1/4 cup (50 mL) dehydrated minced onion
2 tbsp (25 mL) coarsely ground black pepper
2 tbsp (25 mL) kosher salt
2 tbsp (25 mL) packed brown sugar
8 small tortillas

Slaw:

2 cups (500 mL) shredded Ontario Red Cabbage
1 cup (250 mL) julienned Ontario Celery Root
2 green onions, thinly sliced
1/2 cup (125 mL) coarsely chopped fresh Ontario Coriander Leaves
3 tbsp (45 mL) apple cider vinegar

Instructions

Brine: In large clean bucket, place add cold water. In large pot, bring apple cider to rolling boil. Add sea salt and honey and stir until dissolved. Remove from heat; pour mixture into cold water. Add thyme, black peppercorns and cinnamon sticks. Refrigerate until cold, about 1 hour.

Rinse duck under cold running water; add to chilled brine, making sure it is completely submerged. Cover and refrigerate for 24 hours.

Spice Rub: In small bowl combine; pumpkin pie spice, dehydrated minced onion, pepper, kosher salt and sugar; set aside.

Prepare rotisserie on barbecue per manufacturer’s instructions. Rub duck inside and out with all of the spice rub. Secure and balance duck to rotisserie rod. Cook at 400°F (200°C) until duck is evenly browned, and a thermometer inserted sideways into thickest part of thigh reaches 185ºF (85ºC), 2 to 3 hours. Adjust temperature as needed and brush duck occasionally with melted duck fat.

Remove duck to cutting board, loosely cover with foil and let stand 10 minutes. Remove and discard skin; shred meat.

Slaw: In large bowl, add cabbage, celery root, green onions, coriander and vinegar; toss. Add salt and pepper to taste.

Serve shredded duck on warm tortilla shells with slaw.

Nutritional Information

1 Serving (2 Tacos):

Protein: 38 grams
Fat: 8 grams
Carbohydrate: 47 grams
Calories: 405
Fibre: 3 grams
Sodium: 2150 mg

Recipe tags

Dinner Main Dishes

Cabbage Duck Honey

Rotisserie Duck Street Tacos