Duck Migas With Crispy Skin and Jalapeño Heat
Discover why duck makes this migas recipe even better than venison chorizo and why it’s become a go-to wild game breakfast.
Duck Migas With Crispy Skin and Jalapeño Heat
This recipe comes to us from Ethan Demi, owner of Broken Plains Outfitting Company and friend of MKC.
1
10 minutes
15 minutes
650
Tex-Mex
Breakfast
This duck migas recipe puts wild game on the breakfast table in under 30 minutes.
Wild game breakfast recipes don’t get enough attention. I initially created this dish using venison Mexican chorizo, and it’s great, but like most recipes, it’s even better with duck. It’s delicious, fast, and easy, which makes duck migas one of my go-to breakfast dishes.
If you’re looking for a new way to put wild game on the table first thing in the morning, give this duck migas recipe a try.
Ingredients
Grab these ingredients to make your duck migas:
- 1/4 lb. skin-on duck breast (about 1 breast)
- 1 Tbsp. taco seasoning
- 10–12 thinly sliced jalapeño rings, cut with a sharp, clean kitchen knife
- 3 large eggs
- 1 cup crumbled tortilla chips
- 1/3 cup shredded Mexican cheese
- 1 Tbsp. butter
- 1/4 avocado, sliced
- Sour cream
- Salsa
- Cholula hot sauce
- Salt and pepper to taste
Directions
Follow these steps for crispy, flavorful duck migas every time.
Score and Sear the Duck Breast
- Using a sharp kitchen knife, score the duck skin in a crosshatch pattern. Season both sides of the duck with taco seasoning, salt, and pepper.
Heat a cast iron skillet over medium heat and place the duck skin-side down. Cook for two to three minutes until the skin turns golden brown and crisp. Flip and cook for another two to three minutes.
The timing depends on the thickness of each breast, but the goal is medium-rare. Let the duck rest for five minutes, then slice it thinly across the grain.
Whisk the Eggs With Cholula
Crack the eggs into a bowl. Add a pinch of salt, pepper, and a few dashes of Cholula sauce. Whisk until combined.
Cook the Duck and Jalapeños
Melt butter in a small skillet over medium heat. Add the sliced duck and jalapeño rings and cook for one to two minutes.
Lower the heat to medium-low and pour in the seasoned egg mixture.
Build the Duck Migas With Tortilla Chips
Spread the crumbled tortilla chips over the top of the eggs. As the eggs begin to set, fold them over with a spatula to cook evenly and mix in the tortilla chips.
Once the eggs are almost fully cooked, sprinkle the shredded cheese over the top. Remove the skillet from the heat once the cheese melts.
Plate and Serve the Duck Migas
Plate the duck migas and garnish with sour cream, salsa, and creamy avocado slices.
