Duck Tacos

In the mood for tacos but without the usual ingredients, I had to get clever with what was on hand. While not a fan of ground meat per se, I had happily discovered ground duck is not the cardboard-y meat I expected, so I had a 1-pound packet in my freezer (it was supposed to be for my dog, but she was willing to share). I sautéed the ground duck in coconut oil, lightly seasoned with smokey Berbere (an Ethiopian spice mixture). I added several slices of previously oven-roasted Chinese eggplant to the mix. Too lazy to make my own taco shells, I used pre-mades (I know, sigh). I didn’t have fresh greens so I used previously frozen spinach (definitely not as good as fresh – which I highly recommend). Topped with feta cheese, a tart counterpoint to the sweet eggplant and rich duck, the tacos were perfect.




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