Recipe courtesy of Emeril Lagasse
35 min
10 min
25 min
4 servings


  • 1 tablespoon olive oil
  • 1 cup julienned onions
  • 4 cups duck confit, shredded
  • 1/2 cup tamarind sauce
  • 1/4 cup chopped green onions
  • 12 small 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 plus 2 tablespoons diced tomatoes, peeled and seeded
  • 1 cup grated Monterey Jack cheese
  • 2 cups shredded lettuce
  • Tabasco sauce
  • Salt and pepper


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.

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