Garam Masala Duck Taco

  • Time
    20 mins
  • Servings
  • Nutrition
    110 per taco

These are not your typical truck tacos!

This original recipe combines the tantalizing aromas of the East with your favourite street food from the West. Warming flavours of garam masala scent the succulent slices of duck and madras curry powder spices up a not-so-traditional cole slaw. These gourmet tacos are just as colourful as they are mouth watering and make quite an impressive lunch, or a light but bold dinner.

Kitchen Tools

  • Saute Pan
  • Mixing Bowl
  • Salt



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To help the duck fat render and make a crispy skin you can score or cute the skin (not too deep or you will cut the flesh) in a cross-hatch pattern. Season the duck breast with ½ teaspoon of salt and ½ teaspoon garam masala on each side.

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Place the duck breasts skin side down on a cold dry saute pan. Turn heat on to a low flame. Cook breasts slowly, allowing the fat from the skin to render out. (You can spoon or pour some of the fat as it accumulates. It’s great for cooking potatoes or eggs in later!)

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While the duck cooks, stir the mayonnaise, curry powder, cabbage, carrots, and salt to taste together in a bowl. Set aside to meld while you finish cooking the duck.

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Continue cooking the duck breast for about 10-12 minutes until the skin becomes golden brown and crispy. Flip over and cook for an additional 1 minute for medium doneness (slightly pink in the middle) and 2-3 more minutes for well done.

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When duck is cooked to your preferred doneness, remove from the heat and allow to rest for 5 minutes. Microwave or toast the tortillas for 1 minute to warm up Diagonally cut each breast into thin slices, enough for at least 2- 3 slices per taco.

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Spread the chutney in the center of the tortillas then spoon some of the curry cole slaw at the bottom of each taco. Place slices of duck on each and garnish with cilantro. Enjoy the garam masala duck tacos right away!

Tips from Chef's

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