Zarapes de Pato are soft tacos filled with shredded duck (pato). Here, they are served with a tomato-and-chipotle-pepper sauce.

Martha Stewart Living, February 2003


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees. Generously season duck inside and out with salt. Prick holes all over skin with a fork. Place duck on a wire rack set in a roasting pan. Roast until skin is browned, about 40 minutes.

  • Reduce oven temperature to 325 degrees. Continue roasting until a meat thermometer inserted into the thickest part of the leg (avoiding the bone) registers 165 degrees, for 50 to 60 minutes; the legs should rotate easily in their joints. Let cool.

  • Remove the skin from duck; reserve. Shred meat with a fork. Heat olive oil in a large saute pan over medium heat. Add onion; cook until translucent, about 2 minutes. Add garlic; cook 1 minute. Add tomatoes, bay leaves, chipotle, and salt; stir to combine. Reduce heat to low; simmer 20 minutes, stirring occasionally. Add the shredded meat, and cook until heated through. Remove from heat; let stand, covered, until ready to use.

  • Thinly slice duck skin. Heat 1 tablespoon safflower oil in a medium skillet over medium-low heat. Cook duck skin, stirring occasionally, until golden and crisp. Drain on a paper-towel-lined plate.

  • Heat about 1 teaspoon safflower oil in a small skillet over medium heat. Lightly fry the tortillas, one at a time, just until softened, 10 to 20 seconds, turning once. Transfer to a plate; cover with foil to keep warm while you finish frying. Add more safflower oil to pan as needed.

  • Spread 1 tablespoon refried beans on each tortilla; top with 2 tablespoons duck mixture. Roll up to enclose; place on a serving platter. Pour poblano sauce over tacos; top with crisped duck skin. Serve remaining beans and sauce on the side.

Cook's Notes

If you like, you can reserve some of the rendered duck fat from this recipe to use in the Refried Beans.