Tacos-Duck Confit

By timbrehse

Ingredients

• 1 large poblano
• 1/2 pound plum tomatoes
• 1/4 pound tomatillos, husked
• 1 large garlic clove, peeled
• 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

Details

Servings 4
Cooking time 45mins
Adapted from st.com

Preparation

Step 1

Roast the poblano directly over a gas flame or under the broiler, turning, until charred.
Place in a ziploc & steam and let cool.
Peel, (wipe off skin w/ a paper towel rinse under warm water) pat dry, seed and chop.

Preheat a cast-iron skillet. Add the tomatoes, tomatillos and garlic and cook over moderate heat, turning, until charred. Transfer to a food processor w/ the poblano, red chile and scallion.
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.
Lay the skins on top a plate lined with paper towels
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 on tortillas with the salsa, cracklings and cilantro.