Duck Camp Tacos – Garden & Gun

Ingredients

• ½ gallon cold water
• 1 cup whole milk
• 2 bay leaves
• Sprig of rosemary
• Sprig of thyme
• 6 to 8 duck breast fillets, skin on
• 8 oz. Claude’s Fajita Marinating Sauce
• 2 to 3 tbsp. rendered bacon fat
• 1 tbsp. chopped garlic
• 1 tsp. Louisiana brand hot sauce
• Kosher salt and black pepper, to taste
• Corn tortillas
• Pico de gallo (recipe follows)
• Sour cream
• Fresh-chopped cilantro
• Lime wedges
• 3 medium to large Roma tomatoes, chopped
• ½ small red onion, finely chopped
• 1 to 2 cloves garlic, finely chopped
• 4 to 5 sprigs fresh cilantro, finely chopped
• Juice of 1 lime
• Louisiana brand hot sauce, to taste