Spicy Shredded Duck Tacos

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When I tell you that I am OBSESSED with these spicy shredded duck tacos, I am not exaggerating! If you’re looking for a new protein to bring to Taco Tuesday, this duck taco recipe is where it’s at.

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I’d love to say that you can make this shredded duck taco recipe quickly. Unfortunately, it is quite a time-consuming recipe, so I won’t lie to you.

I will say, however, that the recipe, while time-consuming, is not terribly difficult to make.

How to make the shredded duck:

I’ve made roasted duck before and love it every time. However, when glazing the duck, I always score the bird before putting it into the oven. For this recipe, I used Sam Sifton’s method, which calls for popping the bird straight into the oven, without scoring. It roasts, initially, for 2 hours at 325ºF. His method didn’t mention salting the duck first, but I did.

After 2 hours, you remove the duck from the oven. Make short, angled slices in the skin of the breast, thighs, and legs. Be careful not to cut too far past the skin, avoiding cutting the meat of the duck as much as possible.

From there, the duck goes back into the oven for 1 hour 30 minutes. The skin will be RIDICULOUSLY crispy. Be careful, because you will want to start snacking on this duck immediately and then you won’t have any left for the tacos. Let the duck cool for about 30 minutes and then pick the meat from the bones while the bird is still warm. Save the fat around the thighs and breasts and store it in the container with the duck. I discarded the fat on the back.

Once the duck is shredded, you’ll be ready to make the tacos!

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How to make the shredded duck tacos:

Once the duck is shredded and ready to go, you need just a few ingredients to tie it all together.

First, you’ll need the ingredients for this easy vegan broccoli slaw. I used egg-free mayo, but you can use egg-based mayo instead.

Next, for the filling, you’ll need your shredded duck, shredded oyster mushrooms, two oranges, salsa taquera, and a little water. You can pick up the salsa taquera in my shop, or you can use your favorite blend of high-quality salsa.

From there, you need your tortillas and toppings, like minced cilantro, red onion, and cotija cheese.

The result is one of the best tacos I’ve ever made in my life and I hope you love them as much as I did.

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

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Spicy Shredded Duck Tacos

When I tell you that I am OBSESSED with these spicy shredded duck tacos, I am not exaggerating! If you're looking for a new protein to bring to Taco Tuesday, this duck taco recipe is where it's at.
4.22 from 23 votes
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Prep Time: 30 minutes
Cook Time: 50 minutes
Inactive Time:: 4 hours
Total Time: 5 hours 20 minutes
Servings: 8 tacos
Calories: 459kcal



Shredded duck:

  • 4.5- pound whole duck giblets, and neck reserved for another use
  • Salt and pepper
  • 1 tablespoon neutral oil
  • 4 ounces oyster mushrooms shredded
  • 4 tablespoons salsa taquera or use chipotle sauce
  • 2 oranges juiced
  • ½ cup water more as needed

Broccoli slaw:

  • 1 pound broccoli with stems
  • 1 lime
  • 1 jalapeño trimmed
  • ½ cup loosely packed cilantro rinsed thoroughly
  • 6 tablespoons vegan mayonnaise
  • 1 tablespoon maple syrup
  • 1 teaspoon hot sauce of choice
  • ½ red onion finely minced
  • Salt and pepper to taste

For serving:

  • 8 soft corn tortillas
  • Finely minced cilantro and red onion
  • Crumbled cotija cheese
  • Lime wedges


Prepare the duck:

  • Preheat the oven to 325ºF.
  • Line a deep roasting dish with foil. Place a rack on top of it. Pat the duck dry and season all over with salt and pepper. Place the duck on the rack, breast-side up, and transfer to the oven for 2 hours.
  • Remove the duck from the oven and make shallow slits in the skin of the breasts and around the thighs and legs. Return to the oven for an additional 1 hour 30 minutes.
  • Remove the duck from the oven and let cool for 30 minutes. Pick the meat from the bones and shred it once the duck is cool enough to handle. You can keep as much or as little of the skin as you like. I recommend keeping all the crispy skin from the breast and thighs. I discarded the skin around the back and cavity of the bird.
  • At this point, you can transfer it to an airtight container and refrigerate it overnight, or you can continue with the recipe straight through.

Prepare the broccoli for the slaw:

  • Trim off the very bottom 1/2” of the stalks of broccoli. Roughly chop. Transfer to a food processor in batches, if needed, and pulse until just finely chopped. Don’t over-process the broccoli! Pour the minced broccoli into a large bowl.
  • Using a microplane, zest the lime straight into the bowl of broccoli.

Prepare the dressing:

  • Juice the lime into the food processor. Add the jalapeño, cilantro, vegan mayonnaise, and hot sauce. Blend until completely combined and smooth.

Finish the slaw:

  • Pour the dressing over the broccoli and toss to combine. Add the finely minced red onion and season to taste with salt and pepper. Transfer to a serving bowl and refrigerate until needed.

Prepare the duck filling:

  • Heat the 1 tablespoon neutral oil in a wide pot over medium-high heat. Once hot, add the shredded oyster mushrooms. Cook for 6–7 minutes until they begin to crisp up. Add the shredded duck and cook in an even layer without moving for 5 minutes. Try to get the pieces of skin to get as much contact with the hot pan to ensure the skin crisps up a bit. Season with salt and pepper, if needed.
  • Add the orange juice and salsa taquera to the pot and toss to coat. Pour in the water or chicken stock and bring to a boil. Reduce heat and simmer for 15 minutes until thick—taste and season once more to your preferences.

Prepare the garnishes:

  • As you wait for the duck to finish simmering, mince your cilantro and red onion and transfer them to separate bowls. Crumble the cotija cheese into a third bowl. Set aside.

Char the corn tortillas:

  • Char the corn tortillas over an open flame for 15–30 seconds per side if you have a gas range. If you don’t have a gas range, follow the instructions for heating the tortillas on the back of your package. Once they’re heated through, place two corn tortillas on each dish for service for four.

To serve:

  • Spoon the cooked duck filling into each tortilla and pile the broccoli slaw on top. Garnish with cilantro and minced red onion. Add the crumbled cotija cheese on top. Serve with lime wedges. Enjoy!


Calories: 459kcal | Carbohydrates: 9g | Protein: 11g | Fat: 42g | Sodium: 118mg | Fiber: 1g | Sugar: 5g | Vitamin C: 23mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!


    1. Going to make this for my son. I will come back and report the good news or bad later. Thank you for sharing this recipe.

  1. 5 stars
    These were AMAZING. 1st time I ever roasted a duck, and i clearly didnt have enough to make these tacos from the leftovers. It wasnt until the sauce came together at the end, that I knew how great it was going to be. I am going to buy another duck and dedicate the whole thing to these tacos. I made some substitutions based on what I had on hand. It was all good.

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