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 Korean BBQ Beef & Duck Taco!


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Korean BBQ Beef Taco


Duck Taco


1 (3 pounds) Beef chuck roast, trimmed

1/2 Onion, diced

1/2 cup Dark brown sugar

1/3 Cup soy sauce

10 Cloves garlic

1 Jalapeno pepper, diced (optional)

1 (1 inch) Piece fresh ginger root, peeled and grated

2 Tablespoons seasoned rice vinegar

1 Tablespoon sesame oil

Salt and ground black pepper to taste

16 (6 inch) Corn tortillas (optional)




1 lb Duck breast 

1/4 tsp Garlic powder 

1/4 tsp Ground cumin 

1/4 tsp Dried oregano 

1/2 Small onion quartered

1/2 tbsp Lime juice 

1/4 cup low-sodium Chicken stock 

2 tbsp Orange juice 


Freshly ground pepper

6 Small tortillas

3 Radishes sliced thinly

1 Mango peel removed, cored, cubed

2 Scallions chopped





Korean BBQ Beef Taco



Duck Taco


  1. Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
  2. Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
  3. Serve with corn tortillas and your favorite toppings.
  1. Sprinkle both sides of the duck breast with a generous pinch of salt. Grind a small pinch of freshly ground pepper on both sides as well. Sprinkle one side with the dried spices.
  2. Place the duck breast in the slow cooker, then add the onion and pour the liquid into the pot (OJ, lime juice, chicken stock).
  3. Turn on the slow cooker to the low setting for 6 to 7 hours, until the duck easily shreds apart when you pull at it with a fork. Turn the duck out onto a wooden board, then use one fork to hold the duck in place while the other fork pulls at the meat to shred it apart.
  4. Warm a tablespoon of oil into a hot pan over medium-high heat. Add the shredded duck and sauté just until the edges of the duck meat are crispy. Assemble your tacos with whatever toppings you desire.


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