Duck Confit Tacos with Avocado Crema and Slaw

Duck Confit:

• 2 uncooked Duck Legs

• 1 TBS Salt

• Zest of 1 Lemon

• 3 Cloves Garlic, crushed

• 1 TBS Allspice Berries

• 2 Sprigs of fresh Thyme

• Coarsely ground black pepper

• 2 Cups Rendered Duck Fat, melted

In a vacuum sealable bag combine the duck, salt, zest, garlic, allspice, thyme and pepper. Seal in a vacum sealer and place the bag in the refrigerator for 24 hours. 

Then remove the duck legs and rinse them off with water and pat dry. Place the extra ingredients from the bag in the bottom of a oven safe dish large enough to hold the legs. Place the duck legs skin side down in the dish. Then pour the melted duck fat over the duck legs. Cover with a lid and bake for 6 to 7 hours, until the meat is falling off the bone when touched. Then take the meat out and reserve the duck fat.

Tacos:

• Corn Tortillas

• Avocado Creme

• Nappa Cabbage, sliced thin

• 1 Carrot, julienned

• Cotija Cheese

 Shred the duck meat using two forks. Then heat a large sauté pan with about 4 TBS of the reserved duck fat and fry the shredded duck till the edges are nice and crispy. Place some of the meat in the tortilla top with avocado crema, cabbage, carrots and cottage cheese.

Avocado Crema:

• 1 – Hass Avocado

• 1/4 Cup Sourcream

• 1/4 Cup Chives

• Juice of 2 Limes

• 1/4 tsp Garlic Salt

• 1/4 tsp Black Pepper

In a blender place all the ingredients together and blend on medium till the sauce is nice and smooth. Add a couple tablespoons of water if needed to help blend the ingredients together.