Duck tacos

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
1 cup Julienned onions
4 cups Duck confit, shredded
½ cup Tamarind sauce
¼ cup Chopped green onions
12 smalls Flour tortillas
\N \N Vegetable oil for frying
1 cup Sour cream
\N \N Juice of one lemon
2 \N Avocados, seeded, peeled and
\N \N Diced
\N \N Juice of one lime
1 teaspoon Minced garlic
1 cup Plus 2 tablespoons diced
\N \N Tomatoes, peeled and seeded
1 cup Grated Monterey Jack cheese
2 cups Shredded lettuce
\N \N Tabasco sauce
\N \N 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 ½ 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.

Yield: 4 servings

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