• Half Corn Half Flour tortillas
  • Large Yellow Onion
  • 3 Poblano Peppers
  • 6 Gadwall Breast
  • 3/4 Cup of Candied Jalapeño
  • 1/2lb Bacon
  • 3/4 Cup of Cotija Cheese
  • Verde Sauce of Your Liking
  • Pinkerton’s Barbecue Grand Champion Rub


  1. Breast out 3 Gadwall (6 breasts) and season with rub, place back in the fridge.
  2. Heat a large cast iron or frying pan over medium low heat.
  3. Add bacon to pan.
  4. While bacon is cooking, julienne cut your onion and cut poblano in strips removing seeds and stems.
  5. Mince candied jalapeño and set aside in a bowl on the counter.
  6. Continue to cook bacon until crunchy.
  7. Remove bacon and let rest on plate with folded paper towel to collect grease.
  8. Collect excess grease with a dry paper towel leaving a little in the bottom of the pan.
  9. Add julienned onion and poblano strips to pan and turn heat to medium low.
  10. Light charcoal on grill or heat grill on high.
  11. When grill is HOT remove the breast from the fridge and give another sprinkle of rub.
  12. Stir onion and pepper mix.
  13. Place gadwall directly over the heat on your grill grate.
  14. Sear each side for 3 minutes on each side or until desired doneness.
  15. Remove from grill and let stand on kitchen counter.
  16. Turn heat on the skillet to medium high stirring frequently. Use the onion and pepper mix to rub off caramelization on the bottom of the pan.
  17. Once very soft and brown, remove onion and pepper mix and place in bowl on counter.
  18. Heat tortillas in the same fry pan you cooked everything else.
  19. Crumble the now cool bacon and place in bowl.
  20. Slice Gadwall into thin strips.
  21. Assemble the taco: tortilla, onion, poblano, duck, minced candied jalapeño, bacon, top with cotija cheese and drizzle with verde sauce.

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