Duck Tacos

Photo: flickr user i'm george

Ingredients

1 tablespoon Olive oil

1 cup Julienned onions

4 cups Duck confit shredded

cup Tamarind sauce

cup Chopped green onions

12 smalls Flour tortillas

Vegetable oil for frying

1 cup Sour cream

Juice of one lemon

2 Avocados seeded, peeled,

and diced

Juice of one lime

1 teaspoon Minced garlic

1 cup Peeled, seeded, diced tomatoes plus

2 tablespoons Peeled, seeded, diced tomatoes

1 cup Grated Monterey Jack cheese

2 cups Shredded lettuce

Tabasco sauce

Salt to taste

Freshly-ground black pepper to taste

Preparation

In a saute pan, over medium heat, add the olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the duck confit and saute for 1 minute. Season with salt and pepper. Stir in the tamarind sauce and saute for 2 minutes. Season with salt and pepper. Stir in the green onions and remove from the heat.

In a large skillet, heat the vegetable oil for frying. When the oil is hot, fry the tortillas, a couple at a time, until golden-brown, about 2 minutes. Remove the tortillas from the oil and drain on a paper-lined plate. Season the tortillas with salt and pepper.

In a small mixing bowl, whisk the sour cream, lemon juice and cilantro together. Season with salt and pepper. In another small bowl, combine the avocados, lime juice, garlic and 2 tablespoons tomatoes, together. Season the mixture with salt and pepper.

To assemble, lay one tortilla in the center of each plate. Place 1/2 cup of the duck mixture on top of each tortilla. Top the duck meat with the shredded lettuce, tomatoes and cheese. Top with a second tortilla and repeat the latter procedure. Top each taco with the remaining tortillas. Garnish the tacos with the cilantro sour cream and guacamole.

This recipe yields 4 servings.