Duck Tacos
Ingredients
- 4 pcDuck leg (whole)
- 8 pcSoft tortilla (for filling), made from corn (warmed)
- 1 pcRed onion (finely diced)
- 2 pcGarlic (crushed)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 1 pcFresh cilantro (leaves only)
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 3 pcDried Guajillo chilies (seeded and rinsed)
- 6 pcTomatillos (husked and rinsed)
Method
Duck meat that shreds effortlessly, rich and tender, contrasted by a crispy skin. The sharp acidity of lime cuts through the richness of the meat.
- 1
Score the duck skin without hitting the meat. Place legs skin-side down in a cold pan. Heat gradually to render the fat. Once the skin is golden and crispy, flip to color the meat.
- 2
Add crushed garlic, cumin, smoked paprika, and guajillo chilies to the pan. Add water halfway up the meat. Cover and simmer on low heat until the meat falls off the bone without resistance.
- 3
Roast the tomatillos in a pan until tender, then blend with some cilantro for the salsa. Remove the duck, discard bones and chilies. Shred the meat and return it to the reduced juices until glazed.
- 4
Warm the tortillas in a dry pan. Generously top with duck. Add diced red onion, fresh cilantro, salsa verde, and squeeze lime juice at the last moment to brighten the flavors.
Frequently asked questions
How do you get this dish right?
- Start the duck in a cold pan so the fat renders without burning the skin.
- If the sauce is too thin at the end, remove the meat and reduce the liquid until it reaches a syrupy consistency.
How long does this dish keep?
Shredded duck keeps for 3 days in the fridge. Reheat in a pan with a splash of water to maintain tenderness.
