Wild Duck Barbacoa 

Ingredients: 

2-6 ducks, whole or breasted 

2 tbsp apple cider vinegar 

2 limes. Halved

2 whole chipotles + 1 tbsp adobo sauce 

1 medium white onion, sliced 

2 tsp cumin 

2 tsp oregano 

1 tsp pepper 

1 tsp salt 

1 tsp ground cloves 

2-3 bay leaves 

¼ tsp cinnamon 

1 cup cilantro

6 garlic cloves, rough chopped 

Water to fill 

Adobo Cream Sauce:

Ingredients: 

¼ cup mayo 

1 cup sour cream 

1 tbsp adobo sauce 

2 cloves garlic, pasted (or 1 tsp garlic paste)

2 tsp smoked paprika 

Toppings:

Lime wedges 

Cotija cheese 

Red cabbage 

Cilantro rough cut 

Onion, diced 

Directions:

1. In a large pot of slow cooker add 4 cups cold water along with chipotles, adobo, apple cider, onion, garlic, cilantro, spices, and seasonings. Squeeze lime halves into pot and them add the halves as well. Add ducks and more water to fully cover ducks.   
2. Bring to a boil reduce heat to simmer and cover. Cook 2-4 hours or until the meat falls off the bone. 
3. While meat is cooking make the cream sauce. In a small bowl mix all ingredients and place refrigerator until ready to use. 
4. Remove meat from stock pot into a glass bowl. Add ½ cup of cooking liquid to keep meat moist and tender. 
5. Build tacos as followed 
1. Heat tortillas 
2. place meat on tortillas 
3. add cabbage 
4. add onions and cilantro 
5. drizzle with cream sauce 
6. top with cotija cheese 
7. enjoy. 

Jeremiah Doughty From Field to Plate