Duck Tacos (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
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 |
tabasco sauce |
salt and pepper |
Directions:
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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