Duck Tacos

1 tablespoon olive oil
1 cup julienned onions
4 cups duck confit, shredded
1/2 cup tamarind sauce
1/4 cup chopped green onions
12 small flour tortillas
Vegetable oil for frying
1 cup sour cream
Juice of one lemon
2 avocados, seeded, peeled and diced
Juice of one lime
1 teaspoon minced garlic
1 cup plus 2 tablespoons diced tomatoes, peeled and seeded
1 cup grated Monterey Jack cheese
2 cups shredded lettuce
2 tablespoons fresh cilantro
Tabasco sauce
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 1/2 cup of the duck mixture on top of each tortilla. Sprinkle with 1 or 2 drops of Tobasco sauce.
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. Season with Tobasco sauce.

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings


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