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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