Five Buck Duck Tacos


How to cook Duck with Chef Michael Olson


1 large whole duck
1 beer, tall tin
Salt and pepper


Set grill to medium heat, around 300 F
Wash duck and trim off any excess fat from neck and vent area
Score skin and season with salt and pepper
Pour ½ of the beer into a small roasting dish and place duck over the beer can so that it stands upright
Roast for 1 hr then start the basting/glazing
Continue cooking for up to another full hour until skin is crisp and brown and legs move freely
Allow to cool and remove all meat and shred into fine strips


2 oz honey
2 oz vinegar
2 oz soy sauce
1 Tbsp fresh grated ginger
Blend together and baste over duck after 1 hour


12 small wheat tortillas
1 cup shredded carrot
1 cup shredded cabbage
½ cup diced red bell pepper
Hoisin sauce
Siracha hot sauce

For each tortilla, lay in even layers over vegetables and duck meat then add hoisin and siracha sauces to taste, roll and eat.