Duck Confit Tacos with Cilantro-Lime Rice

So you might think that duck confit sounds fancy…too fancy to buy or make anything with.  I assure you it is not too fancy…and by god, it’s good. D’Artagnan has these little legs of goodness for $8.99 a piece.  Steep, I know, but it’s worth it.  These tacos rock my socks off.  They were a big hit and I’ll totally make them again.

for the tacos, you will need:
2-5 oz. packages duck leg confit
1 cup cilantro leaves
¼ cup pickled jalapeño slices (from a jar)
2 cloves garlic
juice of 1-2 limes (about 2 tablespoons)
¼ cup canola oil
8 tortillas (corn or flour, we prefer flour)
4 scallions, sliced
2 radishes, thinly sliced on a mandoline
large handful sweet cherry tomatoes, quartered
1½ cups shredded romaine lettuce
4 oz. goat cheese

Toss your cilantro, jalapeño slices, garlic and lime juice in a small food processor.  Pulse until cilantro is chopped nice and small.  Then slowly drizzle in the canola oil.  Blend until smooth and set aside.

Make your rice – I like to use either basmati or jasmine.  Cook it on the stove or in a rice cooker.  Place in a  large bowl.  Squeeze the juice of 1 lime on top and toss in a large handful of chopped cilantro.  Season with salt and toss well.  Set aside until ready to serve.

Chop and prep your toppings – scallions, radishes, tomatoes and lettuce – and make the jalapeño-lime sour cream.

Take the 2 duck legs out of the packaging and place on a cutting board.  Using forks (and your fingers) to pull all of the meat and fat off of the bone.  Pull apart in to shreds and discard any large chunks of fat.  Place in a  medium saucepan over low-medium heat and simmer until nice and hot.  They are already precooked, so you just need to heat them up.  This should only take about 8 minutes or so.

Heat your tortillas.  Place the shredded duck in the center, garnish with all toppings, dollop with sour cream and drizzle with the cilantro-jalapeño sauce.  Fold. Devour. Repeat.  Oh yea, eat the cilantro-lime rice, too.

serves: 4 (2 tacos each)
time:  40 minutes
inspired by: Food & Wine
jalapeño lime sour cream via Jessica @ How Sweet

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