| Washington Waterfowl Association |
The Hunter's Table - Recipes
Duck Neck Street TacosBy Andrew Wyman (Northwest)Yes, I'm weird and I keep all my duck necks. When you break down a whole bird, it only takes a few seconds to take the neck. You get just a little meat off each, but it's like shredded beef and super tasty when slow cooked. The little birds it's hard to justify, but the mallards, pintails, and geese, it's a worthwhile treat. We get enough necks for about 3-4 meals of neck street tacos each year, cooking about 20-40 at a time (size-dependent). Duck Neck Street Tacos are totally awesome and very tasty. It's just another way to use a piece of your bird. I encourage everyone to try them! |
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Ingredients
- A Stack of Duck Necks
- Salt
- Taco Seasoning
- Montreal Steak Seasoning
- Onion (Or Green Onion)
- Red Cabbage
- Cilantro
- Limes
- Salsa Verde
- Corn Tortillas
Directions
- Simmer your pile of necks in salted water, for about 3 to 3-1/2 hours, until the meat shreds off.
- While simmering the necks, dice your onion of choice, cabbage, and cilantro, and slice your limes.
- Once the necks are cooked, remove from pot and set to the side to cool.
- Once cool, shred the neck meat with your fingers and/or fork. It takes a little work.
- Heat two pans over medium heat.
- In one pan, add butter and warm a tortilla, about 1-2 minutes on each side, then set the tortilla on a plate.
- repeat step 7 for as many tortillas as you want.
- Simultaneous to heating tortillas, add some butter and the shredded duck meat.
- Sprinkle a 50/50 mix of taco seasoning and Montreal steak seasoning on the duck meat, to your seasoning preference level.
- Once everything is done, go make tacos, topping with the chopped stuff, lime, and salsa verde!
If you would like to share your favorite way to cook your game birds, please send your recipe and photos to WaWaterfowlMedia@gmail.com.