Duck Tacos W Chili-cherry Sauce Recipe

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Ingredients:

Serving

2 tsp kosher salt
1 1/2 lb boneless duck breasts, with skin
10 dried chilies de arbol
6 oz dried bing cherries
2 cups boiling water
1/4 cup plus 2 tbsp olive oil
5 cloves garlic, minced
1/2 onion, diced
6 tomatillos, husks removed, coarsely chopped
8 small corn tortillas
1/4 cup finely chopped fresh cilantro

Directions:

1. Rub 1 teaspoon of the salt into the duck breasts; place them in a large sealable plastic bag. Refrigerate 1 hour.
2. Soak the chilies de arbol and dried cherries in boiling water until softened, about 30 minutes. Drain, reserving the liquid. Combine the chilies and cherries with 1/4 cup of the olive oil, 1/2 teaspoon salt and 2 cloves minced garlic in a food processor. Process to a thick paste, adding a little of the reserved liquid to help combine and adjust consistency. Set aside.
3. Heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed saucepan over medium heat; add the onions and the remaining 3 cloves of minced garlic. Cook, stirring, until the onions just begin to caramelize, about 5 minutes. Add the tomatillos and remaining 1/2 teaspoon of the salt. Cover; cook, stirring occasionally, until the tomatillos are tender, 8 to 10 minutes.
4. Remove; set aside to cool.
5. Combine the tomatillo mixture with 1/4 cup of the chili-cherry paste; set aside.
6. Place the duck breasts, skin side down, in a cold cast-iron skillet. Turn the heat to medium-high; cook 2 minutes. Lower the heat to medium; cook until the skin is golden-brown and crispy and the fat has rendered, about 8 minutes. Turn the duck over; cook to desired degree of doneness, about 1 minute for medium-rare. Transfer to a cutting board. Let rest 5 minutes. Slice very thinly on the diagonal; set aside.
7. Warm tortillas in a medium skillet over medium heat. Place 2 tortillas on each plate; divide the sliced duck among the tortillas. Spoon 1 tablespoon of tomatillo sauce over the duck. Add 1/2 teaspoon of chili-cherry compote on top, or to taste. Sprinkle with cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	549.19 Kcal (2299 kJ)
Calories from fat	126.89 Kcal
		% Daily Value*
Total Fat	14.1g	22%
Cholesterol	243.19mg	81%
Sodium	1264.69mg	53%
Potassium	266.28mg	6%
Total Carbs	58.01g	19%
Sugars	27.57g	110%
Dietary Fiber	8.53g	34%
Protein	53.52g	107%
Vitamin C	29.6mg	49%
Vitamin A	1.1mg	35%
Iron	9mg	50%
Calcium	101.5mg	10%

Amount Per 100 g
Calories	119.9 Kcal (502 kJ)
Calories from fat	27.7 Kcal
		% Daily Value*
Total Fat	3.08g	22%
Cholesterol	53.09mg	81%
Sodium	276.11mg	53%
Potassium	58.13mg	6%
Total Carbs	12.66g	19%
Sugars	6.02g	110%
Dietary Fiber	1.86g	34%
Protein	11.68g	107%
Vitamin C	6.5mg	49%
Vitamin A	0.2mg	35%
Iron	2mg	50%
Calcium	22.2mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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