Gluten Free · Dairy Free
Duck Duck Duck
An unconventional blend of ethnicities, our duck tacos use corn tortillas, asian plum or hoisin sauce, an asian coleslaw and either roast duck or confit de canard.
Yes it sounds like a strange combination but it tastes great.
Ingredients:
- Two pieces of pre made confit de canard - either a couple of thighs or a leg and a thigh perhaps.
- (easy enough to find in a decent grocery store in the bay area but for those who can't find it locally i promise to post the recipe for it in the coming weeks).
- Asian Coleslaw
- Plum sauce (or gluten free hoisin sauce)
- Corn Tacos (strangely corn tacos are not always gf. Its best to check the ingredients for added wheat gluten)
- 1 ripe avocado (optional)
- 2 tsp of an high heat cooking oil
Steps:
- Preheat oven to 400F
- Heat the pre cooked duck for 10 -15 mins.
- Remove duck from oven and debone, pulling the meat off the bone into small pieces.
- Pre-heat 2 cast iron skillets each with 1 tsp of oil
- Place 2 corn tortillas in each pan. When the surface of the tortillas begins to bubble. Flip them all to the other side for another minute or so.
- Remove from the pan and place on a serving plate.
- Add a half tsp of plum sauce to each tortilla
- Arrange apx 2 tbsp of the duck meat on each hot tortilla
- Add 1-2 large tbsp of asian coleslaw on each
- Put a slice of avocado on top (optional).
- Serve
