Ingredients Jump to Instructions ↓

  1. 4 Duck legs

  2. 1 teaspoon 5ml Ground cumin

  3. 1 teaspoon 5ml Mexican oregano Salt - to taste Freshly-ground black pepper - to taste

  4. 1/2 teaspoon 2 1/2ml Oil

  5. 3 Chipotle peppers in adobo sauce - (to 4) - finely chopped

  6. 1 1/2 cups 355ml Dark beer - room temperature

  7. 2 cups 125g / 4.4oz Finely-diced tomatoes - (2 large)

  8. 1/4 cup 4g / 0.1oz Coarsely-chopped fresh cilantro

  9. 3/4 cup 177ml Julienne cut radishes - (abt 5)

  10. 1/3 cup 20g / 0.7oz Finely-chopped green onions - green part only

  11. 12 Fresh corn tortillas

  12. 2 cups 292g / 10oz Queso fresco or Monterey Jack cheese - grated

  13. 2 Limes - quartered

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oven to 325 degrees. Rinse the duck legs and pat them dry. Combine the cumin and the oregano and rub the mixture all over the legs. Season with salt and pepper to taste. Brush a shallow (13- by 9-inch) baking dish with the oil and arrange the legs in it in a single layer. Roast 1 hour. Combine 2 chipotles and the beer and carefully pour over and around the legs. Roast 30 minutes longer, until the meat is very tender. Set aside until cool enough to handle, then shred the meat and skin with two forks (discard any skin that is too tough). Pour 1 or 2 tablespoons of the pan juices over the meat, just enough to moisten, and toss to mix. Keep warm. Combine the tomatoes, cilantro and remaining chipotles (to taste) in a small bowl. Season with salt and pepper to taste. Combine the radishes and green onions in another bowl and set aside. Heat the tortillas one at a time in a nonstick skillet or on a griddle until warm and pliable. Lay them out on a serving plate and top one side of each with a little cheese, then a little duck, then a little salsa and finally with the radish-scallion mixture. Fold over and serve at once, with the limes to squeeze over the filling. This recipe yields 4 to 6 servings. Each of four servings: 627 calories; 44 grams protein; 44 grams carbohydrates; 6 grams fiber; 31 grams fat; 14 grams saturated fat; 155 mg. cholesterol; 614 mg. sodium.


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