Preheat the barbecue on medium heat (environ 180 °C – 350 °F).
Place the corn cobs on the hot, oiled barbecue grill. Grill for 10 to 12 minutes, turning the cobs regularly during cooking, until the kernels are tender.
In a small bowl, mix the butter and chipotle. Brush the corn cobs with the flavoured butter mixture. Continue cooking for 2 to 3 minutes. Remove the corn from the barbecue. Using a knife, cut the kernels off the cobs. Set aside.
Place a cast iron pan on the hot barbecue grill. Heat the oil and then add the onion to the pan. Cook for 2 minutes
Add the shredded duck and black beans. Cook for 5 to 7 minutes, stirring regularly.
Sprinkle with the chili powder and continue cooking for 1 minute, stirring.
In the meantime, place the taco shells on the hot oiled grill. Warm the taco shells for a few seconds on each side.
Garnish the tacos with the duck mixture, corn, cheese, tomatoes, avocado, coriander, sour cream and sriracha. Serve with the lime quarters.
Ready to serve duck
Can barbecued tex-mex tacos really be made in just a few minutes? Yes, it is possible! This recipe is so simple to make as it uses Brome Lake Ducks shredded duck confit. For a quick, easy-prep meal, as an appetizer, on the patio or picnic... it’s a little extra – fully cooked and ready to eat – that you won’t regret! With no preservatives and 100% natural, our shredded duck is versatile and can be used in multiple ways. Simply reheat and enjoy in salads, appetizers, on poutine or even in a meat pie.