Slow-cooked duck tacos with pineapple salsa

Slow-cooked duck tacos with pineapple salsa
  • Serves icon Serves 4-6
  • Time icon 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
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

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

  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  6. 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.

delicious. tips

  1. Cook the duck legs up to 2 days ahead, cool and keep covered in the fridge. To serve, reheat in a medium oven until piping hot.

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