Slow-cooked duck tacos with pineapple salsa
- January 2018
- 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!
- 58.1g (12.6g saturated)
- 47.4g (23.2g sugars)
- 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
- 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
- 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.
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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