Duck TacosAugust 17, 2016
Looking at expanding the diversity of my blog and will be starting to post recipes. The first being duck tacos, so let’s get this started.
To get these tacos started you need to sort out the duck. This is what I use in making the tacos, it is rich, tasty and falls apart. If you don’t have time or the desire to make your own duck confit, most grocery stores do sell a ready made option in the frozen foods section or a specialty store. Not a fan of duck, try chicken thighs.
Onto the duck. If you are making it from scratch, here is what I would suggest. If you are buying ready made duck confit, you can skip some of the following.
- 2 TBSP Salt
- 1 TSP fresh thyme
- 4 duck legs
- Enough duck fat to cover.
Mix the salt and thyme together, then rub it on the duck legs. Leave the duck legs for at least 4 hours, however I would suggest 6 – 8 hours. Once the duck is done it’s short curing process, preheat the oven and duck fat to 120°C or 248°F. Brush the salt off the legs and place carefully in the preheated oil. Bake for 2 – 3 hours and allow to cool in the fat (the fat can be reused).
Once the duck is cool, shred the meat. When you are ready to serve you can toss the duck in a frying pan to reheat the duck, adding 2 TBSP of hoisin sauce while doing so.
Next. The coleslaw. This will be served in the taco in place of traditional taco accompaniments.
Finely grate the following:
- 2 large carrots
- 1 small cabbage
For the dressing:
- 1 TBSP light soy sauce
- 2 TBSP ricewine vinegar
- 3 TBSP of a neutral oil (you can do 2 TBSP of the neutral oil and 1 TBSP of sesame)
- 1 TSP of honey
- 1 TBSP grated ginger
- 1 whole chilli (i’ve used a thai chilli).
Once the dressing is sorted and whisked together, add the carrot and cabbage, mixing until well coated.
Getting down to the finer things now. You will need:
- 1 package of tortillas
- salsa (I’m using a premade peach and mango salsa)
- finely sliced green onion
Onto the assembly.
Take your tortilla, add duck, add slaw, add salsa, add green onion and add a small amount of feta. This sweet, spicy and salty taco should be a hit.
Photo or photos to come. Have any questions, let me know in the comments below. This is my first time posting a recipe, so I might need to work on the format.