Duck Confit Tostadas
Ingredients
- 1 tablespoon olive oil
- 1 cup julienned onions
- 2 cups duck confit, shredded (from 2 large legs)
- 1 teaspoon tamarind concentrate combined with 1/4 cup water or stock
- 1/4 cup chopped green onions
- 4 flour tortillas
- Vegetable oil for frying
- 1/2 cup sour cream
- 1 1/2 tablespoons fresh orange juice
- 1 tablespoon chopped cilantro
- 1 avocados, seeded, peeled and diced
- 2 tablespoons fresh lime juice
- 1/2 teaspoon minced garlic
- 1 cup plus 2 tablespoons diced tomatoes, peeled and seeded
- 1 cup grated Monterey Jack cheese
- 1 cup shredded lettuce
- Hot sauce
- Salt and pepper
Directions
Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring, for 1 minute. Add the duck confit and cook for 1 minute. Season with salt and pepper. Stir in the tamarind sauce and cook, stirring, for 2 minutes. Season with salt and pepper. Stir in the green onions and remove from the heat. In a large skillet, heat the vegetable oil for frying. When the oil is hot, fry the tortillas, a couple at a time, until golden brown, about 2 minutes. Remove the tortillas from the oil and drain on a paper-lined plate. Season the tortillas with salt and pepper. In a small mixing bowl, whisk the sour cream, lemon juice and cilantro together. Season with salt and pepper. In another small bowl, combine the avocados, lime juice, garlic and 2 tablespoons tomatoes. Season the mixture with salt and pepper.
To assemble, lay one tortilla in the center of each plate. Place 1/4 cup of the monterey jack on top of each tortilla, top the cheese with 1/2 cup of the duck mixture. Top the duck meat with the shredded lettuce, tomatoes and avocado. Garnish the tacos with the cilantro sour cream.
Recipe Details
- Source: Emeril Live EM1A31E [5]
- Dish Type: Entree [6]
- Cuisine: Contemporary American [7]
- Cooking Method: Combination [8]
- Occasion: Any [9]
- Effort Level: Simple [10]
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