Step 1: Prepare the Duck

Pat the duck dry with paper towels and season both sides with salt, black pepper, smoked paprika, cumin, cayenne, garlic powder, and oregano. This spice rub helps build the flavor foundation for your tacos.

Step 2: Sear the Duck for Maximum Flavor

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the duck skin-side down and sear for 3-4 minutes per side, or until the skin is golden and crisp. This step renders some of the fat and locks in flavor.

Step 3: Slow Cook the Duck

Transfer the seared duck to a slow cooker and add chipotle peppers, adobo sauce, broth, and lime juice. Cover and cook on low for 2-3 hours or until the meat is tender and easily shreds with a fork.

Instant Pot Method: Cook on high pressure for 45 minutes, then allow for a 10-minute natural release before shredding.

Step 4: Shred the Duck

Remove the duck from the slow cooker and use two forks to shred the meat. If you want extra crispy edges, transfer the shredded meat to a hot skillet and sauté for 5 minutes to caramelize.

Step 5: Warm the Tortillas

Heat a dry skillet over medium heat and warm each tortilla for about 30 seconds per side. This makes them soft and pliable while enhancing their flavor.

Step 6: Assemble the Tacos

Fill each tortilla with spicy shredded duck, then top with cabbage, radishes, pickled onions, avocado, and cilantro. Drizzle with spicy crema and serve with lime wedges for an extra zing.