Duck Confit Tacos

Name: Duck Confit Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 45
Cuisine: Mediterranean, French, European
Ingredients: 1 teaspoons Chinese five-spice powder; 1 sprig Cilantro , for serving; 8 corn tortillas, warmed; 4 confit duck legs; 1 large garlic clove, unpeeled; 2 teaspoons fresh lime juice; 118 milliliters low-sodium chicken broth; 227 grams plum tomatoes; 1 large poblano; 1 fresh red chile, seeded and chopped; 45 servings Salt; 1 large scallion, chopped; 3 Tbsps soy sauce; 113 grams tomatillos, husked

The recipe Duck Confit Tacos could satisfy your Mediterranean craving in approximately 45 minutes. One serving contains 48 calories, 5g of protein, and 2g of fat. This recipe serves 45. This recipe covers 2% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. A mixture of plum tomatoes, chile, corn tortillas, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Roast the poblano directly over a gas flame or under the broiler, turning, until charred.

Ingredients you will need

Poblano Pepper

Equipment you will use

Broiler

Let cool. Peel, seed and chop the poblano.

Ingredients you will need

Poblano Pepper

Preheat a cast-iron skillet.

Equipment you will use

Frying Pan

Add the tomatoes, tomatillos and garlic and cook over moderate heat, turning, until charred. Peel the garlic; transfer to a food processor.

Ingredients you will need

Tomatillos

Tomato

Garlic

Equipment you will use

Food Processor

Add the tomatoes, tomatillos, poblano, red chile and scallion and pulse until chunky.

Ingredients you will need

Tomatillos

Red Chili Pepper

Green Onions

Tomato

Poblano Pepper

Add the lime juice and season the salsa with salt.

Ingredients you will need

Lime Juice

Salsa

Salt

Microwave the duck at high power for 1 1/2 minutes, until the skin is warm.

Ingredients you will need

Whole Duck

Equipment you will use

Microwave

Remove the skin from the legs in 1 piece. Line a plate with paper towels and lay the skins on top. Microwave at high power for about 5 minutes, until the skin is browned and sizzling.

Equipment you will use

Paper Towels

Microwave

Remove the skin from the paper towels and let cool completely.

Equipment you will use

Paper Towels

Cut the crisp skin into thin strips.

Shred the duck meat. In a skillet, simmer the broth, soy sauce and five-spice powder.

Ingredients you will need

Soy Sauce

Broth

Whole Duck

Meat

Equipment you will use

Frying Pan

Add the duck and toss until heated through.

Ingredients you will need

Whole Duck

Serve the tortillas with the salsa, duck, cracklings and cilantro.

Ingredients you will need

Tortilla

Cilantro

Salsa

Whole Duck

Equipment

Ingredients

Servings:

1teaspoons

Chinese five-spice powder 1sprig

Cilantro , for serving 8

corn tortillas, warmed 4

confit duck legs 1large

garlic clove, unpeeled 2teaspoons

fresh lime juice 118milliliters

low-sodium chicken broth 227grams

plum tomatoes 1large

poblano 1

fresh red chile, seeded and chopped 45servings

Salt 1large

scallion, chopped 3Tbsps

soy sauce 113grams

tomatillos, husked

Recommended wine: Bordeaux, Champagne, White Burgundy

French can be paired with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Feret Lambert Bordeaux Superieur with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.