Duck Tacos

  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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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