Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 cup julienned onions

  3. 4 cups duck confit, shredded

  4. 1/2 cup tamarind sauce

  5. 1/4 cup chopped green onions

  6. 12 small flour tortillas

  7. Vegetable oil for frying

  8. 1 cup sour cream

  9. Juice of one lemon

  10. 2 avocados, seeded, peeled and diced

  11. Juice of one lime

  12. 1 teaspoon minced garlic

  13. 1 cup plus 2 tablespoons diced tomatoes, peeled and seeded

  14. 1 cup grated Monterey Jack cheese

  15. 2 cups shredded lettuce

  16. Tabasco sauce

  17. Salt and pepper

Instructions Jump to Ingredients ↑

  1. 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


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