Keyword >
Cooking Method >
Meal / Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Tacos with Shredded Duck and Orange

Wednesday, 15 April 2009

Description

A Recipe From

Mexican Modern:
New Food From Mexico

by Fiona Dunlop

Photographs by Jean-Blaise Hall

Ingredients

At a glance

Cuisine

Mexican

Ingredient

Duck

Difficulty

Moderate

Chile

Pasilla

Meal/Course

Lunch

Dinner

Main Course

Serves

2 fl oz (50ml) vegetable oil
3 large onions, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
5 1/2 oz (150g) pasilla chilies, roughly chopped
2 medium tomatoes, halved
1 tbsp Mexican orégano (or sage mixed with Italian oregano)
3 1/2 fl oz (300ml) fresh orange juice
salt and freshly ground black pepper
1 cooked duck, meat shredded
12 soft corn tortillas
2 large avocados, peeled, pitted, and sliced, to garnish

Shredded Duck Tacos

Methods/steps

In a frying pan, heat the oil, and sauté the onion, garlic, and chilies until softened. Add the tomatoes and oregano and cook gently for about 15 minutes, stirring from time to time. Transfer to a food processor and blend to a purée.

Pour into a saucepan, stir in the vinegar and orange juice, and warm over low heat. Mix in the shredded duck meat, season with salt and pepper, and simmer for about 10 minutes.

Heat the tortillas on a griddle or in the oven (they should stay soft, not crisp). Place a tablespoon or two of the duck mixture along the center of each, and fold in the sides to close. Serve garnished with avocado slices.

Additional Tips

Tacos are especially good at Los Danzantes. At certain times of the year the make them with guisanos de maguey—that's the maguey plant worm, a crunchy Oaxacan delicacy that also finds its way into bottles of mezcal. This piquant recipe uses orange to allay the strong chili and garlic flavors.

Reviews

Rate this recipe

Featured Rapid Recipe

Brazilian Shrimp Empadinhas

Created by Marley84

Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.