Recipe: Sticky Mango Duck Tacos

If I close my eyes really tight, I can still hear the hum of mosquitoes buzzing in the marsh. There’s something about watching the sun peek up over the trees at Oyster Bayou Hunting Club—the kind of sunrise that bathes everything in gold for just a few minutes before the birds start to stir. And then it happens. The buzzing quiets, and the silhouettes of ducks cut through the sky. The world feels wild and still at the same time.

Back in 2023, I was invited to hunt at this incredibly cool and historic club by the Houston Safari Club’s Stag & Dove Society—a group of young professionals who are passionate about the outdoors and preserving our hunting heritage. We gathered in Anahuac, Texas, where Oyster Bayou sits tucked along the coast, and that morning felt electric. It was fairly typical as far as duck hunts go—coffee and catching up before first light, a fast-paced shoot with birds working early, dogs splashing through water to make retrieves and the satisfying thud of ducks hitting the marsh. We limited out quickly. It was the kind of hunt that reminds you exactly why you drag yourself out of bed at 3:30 a.m. to sit in the mud with a thermos and a shotgun.

Waterfowling in southeast Texas isn’t for the faint of heart. This corner of the Central Flyway is legendary, where birds funnel south and the marshes, rice fields and bays teem with life. You’ll see gadwalls, teal, wigeon and the occasional pintail working in like ghosts through the fog. Here, duck season is short and fast, which means one thing: the turnover from field to skillet has to be just as quick. There’s no room for overthinking recipes when you’re covered in mud and running on two hours of sleep.

Historic, rooted in tradition and built on conservation, Oyster Bayou is not flashy—just honest land, good people and generations of hunting heritage. They’ve preserved both the habitat and the way of life. You feel it when you walk into the clubhouse that still feels like it belongs to someone’s great-grandfather. That hunt stayed with me—not just for the birds we took but for the sense of place, the shared stories and the reminder that good food always follows a good hunt. The post-hunt gumbo was not to be missed!

While duck is a fixture in the marshes of southeast Texas, it’s also deeply woven into the fabric of Mexican cuisine. Dishes like pato en mole, pato con tamarindo, and pato rostizado have long honored duck as a celebratory centerpiece—often reserved for special occasions or family gatherings. Indigenous Mexican cooking celebrates bold contrasts: dried chiles, fruit, nuts, slow-cooked meats, and layers of heat and sweetness. That’s where the inspiration for this recipe really took root.

I wanted to create a dish that honored those flavors in a way that felt fresh, approachable and was rooted in my own wild game experience. These Sticky Mango Duck Tacos aren’t trying to be traditional—they’re meant to connect the dots. The rich fat of a seared duck breast plays beautifully with the brightness of summer mango and the mellow burn of serrano. And instead of topping them with a typical salsa fresca I went with a mango salsa macha—a shortcut version of the beloved chile oil, made with chili crisp, roasted peanuts, lime and sweet mango. It’s punchy and crunchy, a little wild and a little sweet—just like a good hunt.

And let’s be real—everyone loves tacos. They’re fun, fast and endlessly adaptable. For folks who might feel unsure about what to do with the wild duck they’ve got in the freezer, this recipe is a game changer. It’s inspired by that muddy, golden morning at Oyster Bayou, flavored with the soul of Mexican cooking, and yes—it even gives a wink to Chinese takeout. It’s not fussy. It’s not fancy. It’s just good food, meant to be shared with friends after a sunrise hunt.

Whether you’re a seasoned waterfowler or just getting your boots wet, these tacos bring the hunt full circle—bold, wild and unforgettable.

Ingredients:

• 6 wild duck breasts, skin-on if
  possible
• Salt
• Neutral oil (avocado or vegetable
  oil)

For the Mango-Serrano Glaze:

• 1 ripe mango, peeled and chopped (or ¾ cup mango nectar)
• 1 serrano pepper, minced (seeds removed for less heat)
• 2 Tbsp honey
• 1 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 cloves garlic, minced
• ½ tsp fresh grated ginger

For the Mango Salsa Macha:

• 1 ripe mango, peeled and chopped
• 4 cloves garlic, smashed
• 3 Tbsp roasted salted peanuts
• 1 Tbsp chili crisp
• 2 Tbsp olive oil
• Salt, to taste

To Assemble:

• Small Flour tortilla
• Chopped fresh cilantro, for garnish

Instructions:

1. Pat duck breasts dry and season generously with salt. Heat a skillet over medium-high heat. If the breasts are skinless, add a small amount of neutral oil.
2. Place the duck breasts skin-side down (presentation side down if skinless) and sear for about 2-3 minutes, until nicely browned. Flip and cook another 1-2 minutes, or until the internal temperature reaches 125-130 degrees for medium-rare. Remove from the pan and let rest for 5-10 minutes before slicing thinly across the grain.
3. To make the glaze, combine chopped mango, serrano, honey, soy sauce, rice vinegar, garlic and ginger in a small saucepan. Simmer over medium heat for 5-6 minutes, until slightly thickened and fragrant. Blend until smooth and return to low heat to keep warm.
4. For the salsa macha, combine chopped mango, garlic, peanuts, chili crisp, olive oil and a pinch of salt in a blender or food processor. Taste and adjust salt as needed.
5. Warm the flour tortillas until soft and pliable. Toss sliced duck in the mango-serrano glaze until lightly coated. Fill each tortilla with duck, then top with a generous spoon of mango salsa macha. Garnish with chopped cilantro and serve hot.

*Cooking time may vary depending on the species of duck. For smaller birds like teal, reduce the sear time slightly to avoid overcooking. Larger ducks like mallards or canvasbacks may need an extra minute or two to reach that perfect medium-rare. Always go by feel and internal temp over the clock.

For more wild-game recipes and cooking tips, and to follow along on all her hunting, fishing and cooking adventures, be sure to sign up for Chef Holly’s newsletter at gamegirlgourmet.com.