Duck Confit Tacos

Duck Confit Tacos

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Credit: Josh Curtis, CEC, MBA, program chair - culinary, The International Culinary School at The Art Institute of Phoenix
Sizzle, Winter 2016

Ingredients

Orange Serrano Salsa:
3 tomatoes, cored, chopped
½ yellow onion, peeled
2 serrano chilies, peeled, seeded
1 garlic glove, peeled
¼ bunch fresh cilantro leafs
2 oranges, halved, juiced
1 lime, zest only
Salt and pepper to taste

Slaw:
¼ head napa cabbage, cored, shredded
1 carrot, peeled, turned into ¹/8-inch strings
1 lime, juice only
Pinch ground coriander
Salt and pepper to taste

Duck:
1 t. whole cumin
½ t. whole coriander
¼ t. chili powder
½ t. whole black peppercorns
1 poblano, roasted, peeled, seeded, ¼ inch diced
½ red onion, peeled, halved, grilled, ¼ inch diced
½ red pepper, seeded, ¼ inch diced
1 clove garlic, peeled, minced
1 t. duck fat
4 duck thighs, confit, meat only
12 4-inch flour tortillas, for service
3 red radishes, shaved, for service

Instructions

Orange Serrano Salsa:
1. Evenly char tomatoes, onion and chilies. (Excess charring adds bitterness and black
flakes to salsa.)
2. Place tomatoes, onions, chilies, garlic and cilantro into blender. Puree until combined, leaving some texture. Stir in orange juice and lime zest. Season with salt and pepper. Cover; chill.

Slaw:
1. Place cabbage shreds in mixing bowl.
2. Rough chop carrot strings. Add to cabbage. Add lime juice. Season with coriander, salt and pepper to taste. Cover; chill.

Duck:
1. Over low flame, toast cumin, coriander, chili powder and peppercorns in non-stick pan until fragrant (about 45-60 seconds). Remove from heat, cool and grind.
2. In hot saute pan, saute poblano pepper, red onion, red pepper and garlic in duck fat until onion and garlic soften.
3. Add ground spices to incorporate. Add duck confit; toss just to heat through and incorporate. Add more duck fat as needed. Set aside.

To Assemble:
1. Heat flour tortillas on griddle or warm saute pan until soft.
2. Place about 2 ounces of warm duck confit in center of tortilla.
3. Artfully garnish each tortilla with 2 or 3 slices of shaved red radish.
4. Place ½ cup of slaw to one end of rectangle plate.
5. Shingle tacos along length of plate.
6. Portion 2 ounces of orange serrano salsa into ramekin. Place on plate opposite slaw.
7. Garnish top of slaw with fresh cilantro leafs.

Tags

Appetizer, Poultry, Sizzle

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