Duck Tacos from chef Jules Ramos at Chapel Grille

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Trim all the silver skin from the duck breasts.

Score the duck breasts in small squares crisscross to help render out the fat and prevent shrinking.

Season the skin side of the duck breasts with salt and the flesh side with salt and pepper.

Start cooking the duck breasts in a dry pan over low heat without any oil.

Cook until the skin is golden brown, then flip the breasts and baste the skin as needed to keep it crispy.

Toast flour tortillas over the heat using tongs, waving them on both sides to make them pliable and add flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens