Duck tacos with black beans, avocado and grilled mango
Crispy duck breast, grilled mango and smoky jalapeños: Tanja and Oliver Trific combine sweet, spicy and savory flavors in these tacos to create an extraordinary taste experience.
Ingredients · Servings 2
- 1 small bunch of coriander
- 5. Mayonnaise
- Lime juice to taste
- Salt
- freshly ground black pepper
- 4 small red onions
- 1 tbsp white wine vinegar
- 1 small, not too soft mango
- 2-3 fresh jalapeños
- 1 duck breast, approximately 350 g
- 1 can of black beans (240g drained weight)
- 1 pinch of ground cumin
- 1 Avocado
- 4 Maytortillas
- Lime wedges for serving
Method · 45 min
- Finely chop 5 sprigs of coriander. Mix with the mayonnaise, lime juice, salt, and pepper. Refrigerate until ready to use.
- Peel the red onions, quarter them, and separate the layers. In a cast-iron skillet over high heat, sear them without any added fat until the tips and edges are slightly charred. Season with salt and pepper and deglaze with the vinegar. Set aside.
- Peel the mango and cut the flesh into slices, removing the pit. Grill the mango slices and jalapeños in a hot grill pan until well cooked. Then, cover the jalapeños and let them rest in a bowl for 5–10 minutes, before peeling off the skin and thinly slicing the peppers.
- Using a sharp knife, lightly score the skin of the duck breast in a diamond pattern. Place the duck breast skin-side down in a cold frying pan. Cook over medium heat on the stovetop for about 7–8 minutes until crispy. Lightly salt and pepper the meat side of the duck breast. Turn the duck breast over and cook for another 3–4 minutes on the meat side.
- Remove the duck breast from the pan (leave the rendered duck fat in the pan!) and let it rest lying in aluminum foil, leaving the foil slightly open so that the steam can escape and the skin remains crispy.
- Drain and briefly rinse the black beans. Heat them in hot duck fat in a pan and season with salt, pepper, and a little cumin.
- Meanwhile, halve the avocado, remove the pit and mash the flesh in a small bowl with some lime juice, salt and pepper using a fork.
- Heat the tortillas in a pan according to the package instructions.
- Slice the duck breast and arrange it decoratively on the tortillas along with the remaining prepared ingredients. Serve with coriander mayonnaise and lime wedges.
For 2 people
White wine vinegar
1 Dose
black beans (240 g drained weight)
1 Socket
Avocado
Recipe for
persons
Finely chop 5 sprigs of coriander. Mix with the mayonnaise, lime juice, salt, and pepper. Set aside until ready to serve.
Refrigerate before use.
