Duck Confit Tacos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
- 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
Instructions
- 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.
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