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Duck Tacos

This recipe outlines the creation of delicious duck tacos featuring savory shredded duck confit with caramelized onions and tamarind sauce, nestled in crispy fried flour tortillas. It's complemented by fresh guacamole, a lemon sour cream sauce, and an array of classic taco toppings for a rich and complex flavor profile.
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Course lunch/dinner
Cuisine Mexican
Servings 72 people
Calories 9758.2 kcal

Equipment

  • 1 Large Skillet or Fryer For sautéing duck and frying tortillas
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Mixing Bowls For guacamole and sour cream mixture
  • 1 Tongs For handling hot tortillas and duck

Ingredients
  

Main

  • 1 tablespoon Olive oil
  • 1 cup Julienned onions
  • 4 cups Duck confit shredded
  • cup Tamarind sauce
  • cup Chopped green onions
  • 12 smalls Flour tortillas
  • Vegetable oil for frying
  • 1 cup Sour cream
  • Juice of one lemon
  • 2 Avocados seeded peeled,
  • and diced
  • Juice of one lime
  • 1 teaspoon Minced garlic
  • 1 cup Peeled seeded, diced tomatoes plus
  • 2 tablespoons Peeled seeded, diced tomatoes
  • 1 cup Grated Monterey Jack cheese
  • 2 cups Shredded lettuce
  • Tabasco sauce
  • Salt to taste
  • Freshly-ground black pepper to taste

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add the julienned onions and sauté until softened and caramelized, about 8-10 minutes.
  • Add the shredded duck confit to the skillet with the onions and cook, stirring occasionally, until heated through and slightly crispy.
  • Stir in the tamarind sauce with the duck and onions, mixing well to coat. Set aside and keep warm.
  • Prepare the guacamole: In a medium bowl, combine the diced avocados, lime juice, and minced garlic. Mash roughly with a fork, leaving some texture.
  • Gently fold in the 1 cup of diced tomatoes into the guacamole. Season with salt and freshly-ground black pepper to taste. Set aside.
  • Prepare the sour cream sauce: In a small bowl, combine sour cream and lemon juice. Mix well and season with a pinch of salt and pepper.
  • Heat vegetable oil for frying in a separate skillet or deep pot over medium-high heat. Fry the flour tortillas one at a time until golden and crispy, about 30 seconds per side. Drain on paper towels.
  • Arrange all your prepared components for assembly: duck confit mixture, guacamole, sour cream sauce, chopped green onions, grated Monterey Jack cheese, shredded lettuce, and the remaining 2 tablespoons of diced tomatoes.
  • To assemble each taco, take a fried tortilla, spoon in a generous amount of the duck confit mixture, then add a dollop of guacamole.
  • Top with sour cream sauce, shredded lettuce, Monterey Jack cheese, chopped green onions, diced tomatoes, and a dash of Tabasco sauce if desired. Serve immediately.

Notes

1. For the duck confit, ensure it's properly shredded and heated through to render any remaining fat, making it crispy and flavorful. A final quick sear after mixing with onions and tamarind sauce will enhance texture. 2. When frying tortillas, maintain a consistent oil temperature (around 350-375°F or 175-190°C) for even browning and crispness. Don't overcrowd the pan. 3. For the guacamole, use ripe avocados and adjust lime juice and salt to taste for a vibrant, balanced flavor. A touch of finely chopped cilantro (if desired and not restricted by diet labels) would elevate the freshness. 4. Note the recipe yields 72 servings; scale ingredients accordingly for smaller batches.