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. 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. Fill each tortilla with duck, then top with a generous spoon of mango salsa macha.