| 230 | 231 | 232 | 233 | 234 |
| 1 | 176 | 352 | 527 | 703 |
|
Duck Tacos
1
1
4
1
1
1
Tablespoon Olive oil
Cup Julienned onions
Cup Duck confit; shredded
/2 Cup Tamarind sauce
/4 Cup Chopped green onions
2 Small Flour tortillas
Vegetable oil; for frying
Cup Sour cream
Juice of one lemon
Avocados; seeded, peeled,
1
2
And diced
Juice of one lime
1
1
2
1
2
Teaspoon Minced garlic
Cup Peeled; seeded, diced tomatoes, plus
Tablespoon Peeled; seeded, diced tomatoes
Cup Grated Monterey Jack cheese
Cup Shredded lettuce
Tabasco sauce
Salt; to taste
Freshly−ground black pepper; to taste
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.
this recipe yields 4 servings.
Duck Tacos
204
Page
Quick Jump
|