Duck Gyro

Duck Gyro

Contributed by Alec Boyd-Devine

This is one of my favorite summertime recipes—perfect when I’m craving some of the ducks left in the freezer from last fall. It’s a fresh yet hearty meal, an unlikely combination that just works.


This recipe is easy to eye without needing precise measurements.


Ingredients
    •    Duck breast (1–2 per gyro, depending on breast size)

    •    Pita bread

    •    Fresh dill

    •    Lemons

    •    Garlic bulb

    •    Greek yogurt

    •    Oregano, salt, pepper

    •    2 bell peppers

    •    1 red onion

    •    Feta cheese


You’ll be using duck breasts here—and really, I only use duck breasts (or sometimes loins). One breast from a mallard or a larger bird like a pintail, gadwall, or wigeon makes about enough meat for a typical gyro. For an extra-stuffed gyro, go with one and a half. I’ve found that larger breasts work best for this recipe—they’re easier to trim, get a good sear on the outside, and cook evenly on the inside.


I also prefer using dabbling ducks—also known as puddle ducks—for this. The herbs and spices in this dish don’t pair well with stronger-tasting birds like buffleheads, northern shovelers, scoters, or harlequins.


To prep the duck, coat the breasts in olive oil, fresh-squeezed lemon juice, oregano, salt, pepper, garlic, and a dash of fresh dill. Let them marinate for a few hours.


For this recipe, I like to grill the duck to medium. Medium rare tends to result in too many juices running down your arms while eating, and well done, of course, is like eating leather. Fire up the grill and cook the breasts, flipping once halfway through. A good crust on the meat is key.


Tzatziki Sauce

Fresh ingredients are essential—they really elevate the punch of flavor. Mix chopped fresh dill, fresh lemon juice, minced garlic, and a pinch of pepper into a bowl of Greek yogurt. I like my tzatziki dill- and lemon-heavy, so I use more than most, but adjust to your taste.


Veggies

Cut the red onion into strips, along with one red and one green bell pepper. Typically, I shy away from sautéing red onion, but for this recipe, it just works. Sauté the onion and peppers until they’re slightly charred—some pieces should just start to get burnt. That bit of char really adds depth to the flavors.


Assembly

Once the duck is cooked to your liking, remove it from the grill and let it rest for a few minutes. Slice the breasts into strips with a sharp knife.


Spread tzatziki onto a pita using a butter knife, then layer on the sliced duck, sautéed veggies, feta cheese. In addition sometimes I’ll also add hummus, cucumber, and  some freshly chopped lettuce.