Duck Tacos


1 tablespoon Olive oil
1 cup Julienned onions
4 cups Duck confit shredded
cup Chopped green onions
12 smalls Flour tortillas
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
2 cups Shredded lettuce
Salt to taste
Freshly-ground black pepper to taste


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.




72.0 servings


Friday, February 12, 2010 - 12:11am



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