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Timber 2 Table - Duck Camp Duck Tacos

Tacos are a great way to use up a mixed bag of ducks at camp

Duck Camp Duck Tacos

30 Min

Prep Time

20 Min

Cook Time



Easy, Medium


Possession limits can be a troublesome thing at a good duck camp. You want to hunt multiple mornings, but limits add up and you’ll soon find yourself pushing close to your possession limit. The easiest way to keep hunting and stay legal is simply to eat some of your ducks.

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A good duck camp can quickly fill a possession limit, so eating your ducks as you go can keep you hunting.

This taco recipe works well for any species. It’s easy to do outside on the griddle or Firedisc, and it works with a mixed bag, perfect for those early-season hunts down South where you might come home with snows, specs, teal, and a spoony or two. Throw them all in; the results will be great.

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This taco recipe is great for any type of waterfowl.

I like to serve these with two types of toppings.

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Street taco style, with chopped onion and cilantro.

For traditional Mexican street tacos, serve diced onion tossed with lime juice, fresh chopped cilantro, and maybe a little crumbled queso fresco. For fajita style, serve up cooked peppers and onions.

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Fajita style, with cooked peppers and onions.

A good carne asada spice blend works well with even strongly flavored duck. I’ll add the same or a good chili lime seasoning to the peppers and onions as they cook.

Start by seasoning the waterfowl breast with your choice of seasoning blend. Slice your peppers and onions. Dice another onion into a bowl and squeeze the juice of one lime over it. Set the diced onion aside.

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Season the duck or goose breasts before slicing.

Cut the seasoned breast meat into strips. I usually cook the peppers and onions on my Firedisc cooker and sear the duck meat on my portable Blackstone griddle. If you have a large enough griddle at camp, you can cook everything together.

The duck (or goose) cooks quickly, so I start the peppers and onions first. Once they have softened, I add the waterfowl to the hot griddle. Sear the outer surface well for a nice, deep brown, but don’t overcook. I shoot for medium rare to medium for maximum tenderness and best flavor.

To serve, line up the duck, peppers and onions, warmed tortillas and whatever toppings you choose. Call your hunting buddies in and enjoy. Then safely go hunting the next morning for hopefully another limit.


2-3 pounds duck or goose breasts

Taco or carne asada seasoning of choice

3 large onions, 2 sliced, 1 chopped

3 bell peppers, sliced

3 limes, two wedged for serving, 1 halved for juicing

1 bunch fresh cilantro, chopped

8 ounces queso fresco, crumbled

Corn or flour tortillas, or a mixture of the two

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