Duck Confit Tacos

Name: Duck Confit Tacos
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

14 ingredients

5 steps

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

Directions

1

Roast the poblano directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel, seed and chop the poblano.
2

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.
3

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.
4

Shred the duck meat. In a skillet, simmer the broth, soy sauce and five-spice powder. Add the duck and toss until heated through.
5

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