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Duck Confit Tacos

Source: © Food & Wine Magazine
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Total Time:  45 Minutes
  4
"If Mexico hadn't shared its chiles with China, would we have spicy Chinese food?" asks chef José Andrés. His Vegas spot, China Poblano, with dishes like these Asian duck tacos, shows how more and more chefs are combining seemingly unrelated cuisines. Store-bought confit duck legs make these tacos really easy. Another shortcut: crisping the skin in a microwave.
RECIPE INGREDIENTS
1   large poblano
1/2 pound  plum tomatoes
1/4 pound  tomatillos husked
1   large garlic clove unpeeled
1   fresh red chile seeded and chopped
1   large scallion chopped
2 teaspoons  fresh lime juice
salt
4   confit duck legs
1/2 cup  low-sodium chicken broth
3 tablespoons  soy sauce
1/2 teaspoon  chinese five-spice powder
8   corn tortillas warmed
cilantro sprigs for serving
Duck Confit Tacos Recipe at Cooking.com
DIRECTIONS
Roast the poblano directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel, seed and chop the poblano.


Preheat a cast-iron skillet. Add the tomatoes, tomatillos and garlic and cook over moderate heat, turning, until charred. Peel the garlic; transfer to a food processor. Add the tomatoes, tomatillos, poblano, red chile and scallion and pulse until chunky. Add the lime juice and season the salsa with salt.


Microwave the duck at high power for 1 1/2 minutes, until the skin is warm. Remove the skin from the legs in 1 piece. Line a plate with paper towels and lay the skins on top. Microwave at high power for about 5 minutes, until the skin is browned and sizzling. Remove the skin from the paper towels and let cool completely. Cut the crisp skin into thin strips.


Shred the duck meat. In a skillet, simmer the broth, soy sauce and five-spice powder. Add the duck and toss until heated through.


Serve the tortillas with the salsa, duck, cracklings and cilantro.


Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 12/06/2010
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