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| Barbecue Duck Confit Taco with |
| Yields: 4 servings |
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| Salsa Ingredients |
8 ripe tomatoes
1 bunch cilantro leaves
1/4 English cucumber, pulp removed
1 red bell pepper, pulp and seeds removed
2 garlic cloves
2 shallots
1 jalapeno pepper, stem removed,
seeds intact
2 limes, juiced
salt
maple syrup
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| Method |
| Preparing the Salsa:
Lightly puree all ingredients together in a blender.
With a mixing spoon, stir in salt, lime juice and maple syrup.
Set aside.
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| Taco Ingredients |
3 confit of duck legs (may substitute roasted
chicken legs and thighs)
2 jalapenos, diced small
2 T shallots, chopped small
1 bunch cilantro, chopped
1 C barbecue sauce
4 flour tortillas
2 C salsa
4 corn tortillas, sliced and fried
1 C jicama, sliced
1/2 C chives, cut into 1” long pieces
2 T vinaigrette
2 C pepper jack cheese
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| Preparing the Tacos:
Roast the duck, then let cool. Remove meat from the bones
and reserve.
Sauté jalapenos, shallots and garlic, then add cilantro and barbecue sauce. Mix in duck meat and heat thoroughly.
On a griddle, warm flour tortillas on one side, then turn over and sprinkle with cheese.
Place the hot duck mixture in the middle of tortilla and roll up, leaving filling in the middle.
Place a ring of salsa in the middle of plate and set taco on top.
Toss together fried tortillas, jicama, chives and vinaigrette, then garnish top of taco with small amount of mixture.
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