Duck Tacos W Chili-cherry Sauce |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Not yer average taco! The rich duck with the sweet, spicy, jammy sauce will make you very happy. Almost a Peking duck meets Pancho Villa. Ingredients:
2 teaspoons kosher salt |
1 1/2 pounds boneless duck breasts, with skin |
10 dried chilies de arbol |
6 ounces dried bing cherries |
2 cups boiling water |
1/4 cup plus 2 tablespoons 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. 1. Rub 1 teaspoon of the salt into the duck breasts; place them in a large sealable plastic bag. Refrigerate 1 hour.
2. 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. 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. 4. Remove; set aside to cool.
5. 5. Combine the tomatillo mixture with 1/4 cup of the chili-cherry paste; set aside.
6. 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. 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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