Duck Birria Tacos
Take your birria to the next level with duck! Our Duck Legs are cooked low and slow in a broth with toasted chiles, onions, and spices to create these incredible Duck Birria Tacos.
Check out the step-by-step video on #CookingWithLiv on Facebook, Instagram & Tiktok.
Ingredients
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2 Tbsp. Olive Oil
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1 White Onion, Halved
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3 Bay Leaf
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1 Tbsp. salt
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12 Garlic Cloves
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8 Guajillo Peppers, Stems removed
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2 Ancho Peppers, stems removed
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6 Arbol Peppers
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6 Whole Cloves
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2 tsp. Oregano
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1 tsp Ground Thyme
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2 tsp. Cumin
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2 Tbsp. Chicken Bouillon
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10 Corn Tortillas
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2 Cups Mexican Melting Cheese
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Cilantro
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Water
Directions
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1
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add in half of an onion then add duck legs and sear on each side for 2 minutes.
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2
Fill pan with about 6 cups of water to cover the duck legs and onion. Add salt, 6 cloves of garlic and 3 bay leaves to pot and boil on medium-high heat for 15-20 minutes. Skim off any fat that floats.
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3
In a separate pan, add another drizzle of olive oil on medium-high heat. Add all three types of chiles and remaining garlic and toast for 3 minutes turning constantly.
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4
Add garlic and chiles mix to a food processor along with 6 whole cloves and 3 cups water. Take the onion and garlic from the duck legs pot and add them to the food processor as well. Pulse until smooth.
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5
Use a strainer to pour the chili sauce into the duck leg pot. Once chili sauce is fully strained add in oregano, thyme, cumin, and chicken bouillon. Cover and simmer on low heat for 1.5 hrs.
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6
Remove Duck Legs from pot and shred the meat. Pour birria sauce over shredded meat.
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7
Dip a corn tortilla in the birria liquid and place the melting cheese, duck leg meat and cilantro on top. Let toast for 2 min then flip together. Toast each taco side for 30 seconds.
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8
Serve with birria sauce on the side for dipping.
