Whether leftover roasted duck or store-bought or homemade confit is used, the green salsa, with the slight tartness of tomatillos, is a perfect foil for the rich flavor of duck. The salsa is also good as a dip with totopos or tortilla chips.
- 1 tablespoon duck fat or vegetable oil
- 1 medium onion, cut into thin crescents (about 1 cup)
- 3 cups shredded roasted duck meat or duck confit
- 16 small (3″-4″ diameter) corn tortillas For the salsa:
- 1 pound tomatillos, without husks
- 1 small onion, halved
- 6 garlic cloves, separated but not peeled
- 2 serrano chiles, stemmed (seeded for less “heat”, if desired)
- 2 avocados, peeled and diced
- ½ cup cilantro, coarsely chopped
- juice of ½ fresh lime
- salt to taste
Heat the duck fat or oil in a skillet, sauté the onion until limp, add the shredded duck and heat through. Season with salt to taste.
Roast the tomatillos, onion, garlic and serranos on a dry griddle, comal or non-stick skillet until charred on the outside, about 5 minutes, turning with tongs to ensure even roasting. They should be soft but not burned.
Peel the garlic cloves and place the roasted ingredients in a blender with just enough water to move the blades. Blend to a coarse puree.
Add the avocados, cilantro and lemon juice and puree just enough to combine ingredients. The salsa should be on the chunky side. Add salt to taste.
Heat the tortillas on the comal or griddle and use two stacked together for each taco. This is the Mexican way of serving tacos, in small “double” tortillas. If the small tortillas are not available, one for each taco can be used.
Place the duck filling on each taco, top with the salsa, and fold over. Pass extra chopped onion and cilantro, along with extra salsa.
Published or Updated on: November 1, 2005