Ingredients
1 lb. duck breast
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1/4 tsp. dried oregano
1/2 small onion
1/2 tbsp. lime juice
1/4 cup low-sodium chicken stock
2 tbsp. orange juice
salt
pepper (freshly ground)
6 tortillas
3 radishes (sliced thinly)
1 mango (peel removed, cored, cubed)
2 scallions (chopped)
Directions
- 1
Sprinkle both sides of the duck breast with a generous pinch of salt. Grind a small pinch of freshly ground pepper on both sides as well. Sprinkle one side with the dried spices.
- 2
Place the duck breast in the slow cooker, then add the onion and pour the liquid into the pot (OJ, lime juice, chicken stock).
- 3
Turn on the slow cooker to the low setting for 6 to 7 hours, until the duck easily shreds apart when you pull at it with a fork. Turn the duck out onto a wooden board, then use one fork to hold the duck in place while the other fork pulls at the meat to shred it apart.
- 4
Warm a tablespoon of oil into a hot pan over medium-high heat. Add the shredded duck and sauté just until the edges of the duck meat are crispy. Assemble your tacos with whatever toppings you desire.