Duck tacos

Modern Huntsman is a biannual publication, and online forum for like minded conservationists, creatives, and outdoor enthusiasts.

METHOD: Preheat the oven to 200°c / 180°c fan / 400°f / gas mark 6. Place the duck breasts onto a tray with the onion and roast in the oven for 30

In an attempt to re-live those wonderful moments I spent in the city(New York) last September, I finally pulled out that last duck breast from the freezer. The Fall Harvest Dinner, featuring chef Aaron Sanchez,

Recipe for Asian Duck Tacos

An approachable appetizer from Arkansas's Strait Lake Lodge, plus a chef's tip for prepping wild game meat

Slowly braised duck infused with the aroma of Mexican cinnamon and orange is shredded and pan-fried until crisp in this recipe from chef Roberto Santibanez.

Scented with orange and grilled to perfection these duck breast tacos are paired with a sweet and tangy apple slaw for a great wild game meal!

“Carnitas are my favorite taco in the universe,” says Rick Martinez. “My dad makes a classic pork version, but here I use luscious slow-roasted duck confit with crispy duck skin chicharrones cooked in pork fat. Same texture, same flavor...but extra extra, just like me.” Duck fat is delicious, but lard is cheaper and easier to find. Of course, if you happen to have duck fat lying around, feel free to use it. Just make sure to strain and use the fat left over from the cooked duck legs to make…

Serve these duck confit tacos with some white wine, and you've got yourself a classy dinner that everyone will enjoy!

Grilled moulard duck breast tacos topped with chimichurri, salsa, and avocado