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