I made my first batch of homemade fresh chorizo about three years ago, and I haven’t looked back once. The homemade is infinitely superior to the store-bought taste-wise, and no scary-sounding, unpronounceable ingredients either. Chorizo is almost exclusively made from pork shoulder (or so I thought!), and that cut is fatty enough that you don’t really need to hunt down fatback. Although you can, and it’s fantastic that way too!
But, like I said, I had always thought pork had the market cornered on chorizo, only to find out I was happily mistaken – duck chorizo is a thing! So when Fresh Direct sent me a duck breast that was misshapen and didn’t look all that great for searing and slicing, I decided to run it through the meat grinder and try my hand at some duck chorizo.
Wow. Yeah. It’s phenomenal! I opted for tacos, and I wanted to keep the tacos themselves on the simple side to really showcase the chorizo. So I’d been thinking a cabbage slaw, but saw these giant Brussels sprouts at the market and since Brussels sprouts are little cabbages, I decided to try it.
As duck chorizo is and very well should be a thing, so should Brussels sprouts slaw. It was really fantastic! A tad more flavor than regular green cabbage, but it definitely didn’t overpower the duck flavor. This is definitely a repeat-worthy meal here. Enjoy!
Source: Duck Chorizo is from Harold Dieterle’s Kitchen Notebook by Harold Dieterle; the rest is from yours truly
1 lb. ground duck, doesn’t matter what cut just make sure the skin and fat is ground along with the meat
2 garlic cloves, minced
2 tbs sweet paprika
4 tsp chili powder
2 tbs ground fennel
2 tsp dried oregano
2 tbs sherry vinegar
4 giant Brussels sprouts or their equivalent, trimmed, halved, and very thinly sliced across
Juice of half a lime
Kosher salt and black pepper
Slight drizzle of olive oil
8 corn tortillas, warmed
Minced cilantro, for garnish
Crumbled Cotija cheese, for garnish
To make the CHORIZO, place the duck, garlic, paprika, chili powder, fennel, oregano, sherry vinegar, and kosher salt to taste in a large bowl. Stir to incorporate, then refrigerate for 4 to 6 hours.
Right before you’re ready to cook the chorizo, make the SLAW. Add the shredded Brussels sprouts to a mixing bowl and add the lime juice, plus salt and pepper to taste. Mix well and set aside until serving.
Place a large skillet over medium-high heat. Add a slight drizzle of olive oil (the duck has plenty of fat!) and once it’s hot, add the duck. Cook, crumbling with a spoon and stirring, until the duck is cooked through. Let cool just slightly before assembling the tacos.
To assemble the tacos, fill a warmed tortilla with the duck chorizo, then top with slaw and garnish as you like it – I kept mine simple with a little minced cilantro and crumbled Cotija cheese. Serve immediately.