{"id":669,"date":"2021-10-27T23:19:09","date_gmt":"2021-10-27T23:19:09","guid":{"rendered":"https:\/\/prisedujour.com\/?p=669"},"modified":"2021-11-23T15:59:25","modified_gmt":"2021-11-23T15:59:25","slug":"waterfowl-tacos-with-mango-salsa","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2021\/10\/27\/waterfowl-tacos-with-mango-salsa\/","title":{"rendered":"Tacos \u00e0 la sauvagine avec salsa \u00e0 la mangue"},"content":{"rendered":"
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\n\t\t\t\t\t\"Waterfowl\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Waterfowl Tacos with Mango Salsa<\/h2>Course: Main<\/mark><\/span>Cuisine: Mexican, American<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

25<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1 1\/2 lbs of waterfowl breasts (I used 4 mallard breasts)<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of salt<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of cumin<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of Chili powder<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of garlic powder<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of vegetable oil<\/span><\/p><\/li>

  • <\/span>

    12 corn tortillas<\/span><\/p><\/li>

  • <\/span>

    2 cups of red cabbage (or iceberg lettuce), very thinly sliced<\/span><\/p><\/li>

  • Mango salsa<\/strong><\/li>
  • <\/span>

    2 mangoes, skinned, pitted and cut in very small cubes<\/span><\/p><\/li>

  • <\/span>

    1 small onion, cut in very small cubes<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of cilantro, finely chopped<\/span><\/p><\/li>

  • <\/span>

    Juice of 1 lime<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of olive oil<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of salt, or to taste<\/span><\/p><\/li>

  • Spicy crema<\/strong><\/li>
  • <\/span>

    1\/4 cup of sour cream<\/span><\/p><\/li>

  • <\/span>

    1 tsp of hot sauce (I used sriracha), or to taste<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of cumin<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • In two separate bowls, mix the mango salsa ingredients and the spicy crema ingredients. Cover both sauces and reserve in the refrigerator.<\/li>
    • Pat the waterfowl breasts dry. Mix the salt, the cumin, the Chili powder and the garlic powder. Rub the breasts with the spice mixture (if using goose breasts, I recommend cutting in half to halve the thickness)<\/li>
    • Heat a skillet under medium-high heat. When hot, add the vegetable oil and the waterfowl breasts. Cook for 2-3 minutes per side, until rare to medium-rare. Remove the breasts form the skillet, cover and let rest for 5 minutes. Slice them thinly when ready to serve<\/li>
    • Heat a large skillet under medium-high heat. Working with enough tortillas to cover your pan, without much over lap, brush your tortillas with vegetable oil and cook them for about 30 seconds per side. You want them crispy, but not hard.<\/li>
    • Done! Spread a tsp of crema in the middle of the tortillas, followed by slices of waterfowl breasts, cabbage and mango salsa. Serve by itself or accompanied by Mexican rice or beans.<\/li><\/ul><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The waterfowl breasts can be replaced by grocery store bought pork chops, pork tenderloin or your favorite cut of steak. Chicken can also be used, but cook until well done.<\/li>
      • The waterfowl breast can be replaced with venison, pigeon breasts, or wild boar.<\/li><\/ul>\n\t\t\t\t<\/div>