Duck Confit Tacos
Ingredients
- 1 tbsp olive oil
- 1 cup yellow onion, julienned
- 4 cup duck confit, shredded
- 0.5 cup tamarind sauce
- 0.3 cup green onions, chopped
- 12 whole small flour tortillas
- 2 cup vegetable oil, for frying tortillas
- 1 cup sour cream
- 1 whole lemon, juiced
- 2 whole avocados, seeded, peeled, and diced
- 1 whole lime, juiced
- 1 tsp garlic, minced
- 1 cup fresh tomatoes, peeled, seeded, and diced
- 1 cup Monterey Jack cheese, grated
- 2 cup lettuce, shredded
Instructions
- 1
In a sauté pan over medium heat, heat the olive oil. Add the onions and sauté for 1 minute. Add the shredded duck confit and sauté for 1 minute. Season with salt and pepper.
- 2
Stir in the tamarind sauce and sauté for 2 more minutes. Stir in the green onions and remove from heat.
- 3
In a separate skillet, heat the vegetable oil. Fry the tortillas a couple at a time until golden-brown and crisp, about 2 minutes. Drain on a paper-lined plate. Season with salt and pepper.
- 4
In a small bowl, whisk together the sour cream and lemon juice.
- 5
In another bowl, combine the avocado, lime juice, garlic, and 2 tablespoons of the diced tomatoes. Season with salt and pepper to make guacamole.
- 6
To assemble: place one crispy tortilla on each plate. Top with a generous spoonful of the duck mixture. Add shredded cheese, lettuce, remaining tomatoes, and a drizzle of sour cream sauce. Top with the guacamole.