Ingredients with Measurements:
- 4 duck legs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 cup duck fat or vegetable oil
- 8 small corn tortillas
- 1 ripe avocado, diced
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Special equipment needed:
- Cast iron skillet or heavy-bottomed pan
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 300°F.
2. In a small bowl, mix together the salt, black pepper, thyme, rosemary, garlic powder, onion powder, and cayenne pepper.
3. Season the duck legs generously with the spice mixture, rubbing it all over the meat.
4. Heat the duck fat or vegetable oil in a cast iron skillet or heavy-bottomed pan over medium-high heat.
5. Add the duck legs to the pan, skin side down, and cook for 5-6 minutes until the skin is crispy and golden brown.
6. Flip the duck legs over and cook for another 2-3 minutes.
7. Transfer the duck legs to a baking dish and cover with aluminum foil.
8. Bake in the preheated oven for 2-3 hours, until the meat is tender and falls off the bone.
9. Remove the duck legs from the oven and let them cool slightly.
10. Shred the meat with a fork and set aside.
11. Warm the tortillas in a dry skillet over medium heat for 30 seconds on each side.
12. To assemble the tacos, place a spoonful of shredded duck meat on each tortilla.
13. Top with diced avocado and chopped cilantro.
14. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 3 hours
5. Temperature:
Preheat the oven to 300°F.
Serving size:
This recipe makes 8 small tacos.
Nutritional information:
Calories: 250
Fat: 17g
Saturated Fat: 4g
Cholesterol: 70mg
Sodium: 470mg
Carbohydrates: 12g
Fiber: 3g
Sugar: 1g
Protein: 13g
Substitutions for ingredients:
- You can use chicken or pork instead of duck.
- If you don't have duck fat, you can use vegetable oil or olive oil.
Variations:
- Add sliced jalapeños or hot sauce for a spicy kick.
- Top with crumbled queso fresco or cotija cheese.
- Serve with a side of black beans and rice.
Tips and tricks:
- Make sure to season the duck legs generously with the spice mixture for maximum flavor.
- Use a heavy-bottomed pan or cast iron skillet for even cooking.
- Let the duck legs cool slightly before shredding to make it easier to handle.
Storage instructions:
Leftover shredded duck meat can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the shredded duck meat in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with lime wedges and cilantro sprigs.
Garnishes:
- Lime wedges
- Chopped cilantro
- Sliced jalapeños
- Crumbled queso fresco or cotija cheese
Pairings:
- Mexican beer, such as Corona or Modelo
- Margaritas or Palomas
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the duck legs are not crispy enough, increase the heat and cook for a few more minutes on each side.
- If the meat is not falling off the bone, bake for an additional 30 minutes.
Food safety advice:
- Make sure to cook the duck legs to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Duck confit is a traditional French dish that involves slow-cooking duck legs in their own fat until they are tender and flavorful.
Flavor profiles:
The duck meat is rich and savory, with a crispy skin and tender, fall-off-the-bone texture. The avocado adds creaminess and freshness, while the cilantro adds a bright, herbaceous note.
Serving suggestions:
Serve these tacos as a main course for a casual dinner party or a fun weeknight meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican