Duck Tacos
Ingredients
- 1 tbsp olive oil
- 1 cup julienned onions
- 4 cup duck confit, shredded
- 0.5 cup tamarind sauce
- 0.3 cup chopped green onions
- 12 each small flour tortillas
- 0.5 cup vegetable oil for frying
- 1 cup sour cream
- 1 each lemon, juiced
- 2 each avocados, seeded, peeled, and diced
- 1 each lime, juiced
- 1 tsp minced garlic
- 1 cup fresh tomatoes, peeled, seeded, and diced
- 1 cup grated Monterey Jack cheese
- 2 cup shredded lettuce
Instructions
- 1
In a sauté pan over medium heat, heat the olive oil. Add the onions and sauté for 1 minute. Add the duck confit and sauté for 1 minute. Season with salt and pepper.
- 2
Stir in the tamarind sauce and cook for 2 minutes. Season with salt and pepper. Stir in the green onions and remove from heat.
- 3
In a large skillet, heat the vegetable oil for frying. Fry the tortillas a couple at a time until golden-brown, about 2 minutes. Drain on paper towels.
- 4
Whisk together the sour cream and lemon juice in a small bowl for the crema.
- 5
In another bowl, combine the diced avocados, lime juice, garlic, and 2 tablespoons diced tomatoes. Season with salt and pepper for quick guacamole.
- 6
To assemble, lay one tortilla on each plate. Spoon 1/2 cup duck mixture over the tortilla. Top with shredded lettuce, tomatoes, and cheese.
- 7
Add a second tortilla on top and repeat. Top each taco with the third tortilla. Garnish with cilantro sour cream and guacamole.