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Slow-cooked duck tacos with pineapple salsa

Slow-cooked duck tacos with pineapple salsa

Name: Slow-cooked duck tacos with pineapple salsa
Yield: Serves 4-6
Cuisine: Mexican recipes
Ingredients: Vegetable oil for frying; 4 Gressingham duck legs, pierced all over with the tip of a sharp knife; 1 medium pineapple, peeled, halved and cored; 200ml tequila (we used El Jimador), plus a splash for the salsa; 100ml chicken stock; 2 tsp chipotle paste; Pinch dried chipotle chilli flakes; 1 red onion, chopped; 2 jalapeño chillies (or 1 red chilli), deseeded and finely chopped; Bunch fresh coriander, chopped; 1 lime, halved; FOR THE CHIPOTLE MAYONNAISE; 4 tbsp mayonnaise; 2 tbsp soured cream; 2 tsp chipotle paste; To serve; Pack 8 corn tortillas; 1 large (or 2 small) ripe avocados; ½ iceberg lettuce; Lime wedges for squeezing; You’ll also need…; Shallow flameproof casserole or large ovenproof frying pan

Medium
January 2018

Medium
January 2018

Test kitchen approved

Serves 4-6
Hands-on time 15 min, oven time 2 hours

Melt-in-your-mouth slow-cooked, tequila-spiked duck, fiery pineapple salsa and creamy chipotle mayo all wrapped up in a soft tortilla. Gather the troops – it’s Mexican night!

Nutrition: per serving

Calories: 739kcals
Fat: 58.1g (12.6g saturated)
Protein: 67.2g
Carbohydrates: 47.4g (23.2g sugars)
Fibre: 7.7g
Salt: 1.3g

Nutrition: per serving

Calories: 739kcals
Fat: 58.1g (12.6g saturated)
Protein: 67.2g
Carbohydrates: 47.4g (23.2g sugars)
Fibre: 7.7g
Salt: 1.3g

For 6

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Ingredients

Vegetable oil for frying
4 Gressingham duck legs, pierced all over with the tip of a sharp knife
1 medium pineapple, peeled, halved and cored
200ml tequila (we used El Jimador), plus a splash for the salsa
100ml chicken stock
2 tsp chipotle paste
Pinch dried chipotle chilli flakes
1 red onion, chopped
2 jalapeño chillies (or 1 red chilli), deseeded and finely chopped
Bunch fresh coriander, chopped
1 lime, halved

FOR THE CHIPOTLE MAYONNAISE

4 tbsp mayonnaise
2 tbsp soured cream
2 tsp chipotle paste

To serve

Pack 8 corn tortillas
1 large (or 2 small) ripe avocados
½ iceberg lettuce
Lime wedges for squeezing

You’ll also need…

Shallow flameproof casserole or large ovenproof frying pan

Method

Heat the oven to 160°C/140°C fan/gas 3. Heat a splash of oil in the casserole/pan over a medium-high heat. Add the duck legs, skin-side down, and brown for 5 minutes.
Chop half the pineapple and whizz in a food processor with the tequila, stock, chipotle paste, chilli flakes and seasoning to make a smooth sauce. (Alternatively, use a bowl and a stick blender.)
Pour away any excess fat from the duck and add the whizzed sauce to the casserole or pan. Bring to a fast simmer, then put in the oven and cook, uncovered, for 2 hours.
For the pineapple salsa, finely dice the remaining pineapple and put in a bowl with the chopped red onion, chillies and most of the coriander. Add a splash of tequila and the juice of ½ lime, season and set aside.
Mix the chipotle mayo ingredients in a bowl and season. To serve, warm the tortillas in the oven. Slice the avocados, shred the lettuce and toss in a serving bowl with the juice of the remaining ½ lime and some salt and black pepper.
Using 2 forks, shred the duck meat, then mix back into the sauce (discard the skin and bones). Add a squeeze more lime and seasoning, then serve in the tortillas with the mayo, salad and salsa, remaining coriander and lime wedges for squeezing.