My debut recipe for this month’s Charcuetpalooza challenge, duck confit, was duck tacos. I couldn’t think of anything that would balance the ducky fattiness better than green apple, and what better way to get both to our mouths at once than a taco? Tacos are awesome!
A note about removing the duck from the fat: I’m completely sure I did this wrong. I had put the pot of confit in the fridge to set up and it didn’t dawn on me that cold fat is hard. Like, really hard. Bend your fork if you try to ice-chipper-the-duck-out-of-the-pot-with-it hard. So, I ended up gently heating the pot of confit on the stove and fishing the duck out of the warm fat. Be careful if you use this retrieval method. I then got the bright idea to switch the confit to smaller containers so I wouldn’t have to go through the same drama again, and ended up getting fat all over my kitchen. And on the dogs. So, tread carefully and it might not hurt to have a helper and/or funnel for pouring. It turns out, fat strewn about the kitchen isn’t the most pleasant thing in the world. The dogs were excited. Me, not so much.
Duck Tacos with Smoked Chipotle Sauce and Chickpeas
2 legs confited duck
1/2 Granny Smith or other tart apple, julienned
In a pan over medium to medium-high heat, sautee your duck legs until the skin is nice and crispy. Beware sputtering fat. Remove from the pan and set aside to cool.
Once the duck has cooled, carefully remove the skin and shred the meat with your fingers taco-sized.
Don’t get rid of that skin! chop it up fine and top the tacos with it. Trust me: y-u-m.
2 roasted poblano peppers peeled, de-seeded & chopped
1 can chickpeas, drained and rinsed
1/2 palm cumin
1 tsp. powdered garlic
When your duck is finished crisping, toss the chickpeas into the leftover fat. Watch your temperature; I added my chickpeas when the pan was on medium-high, and had exploded chickpeas all over my kitchen to go with the duck fat. You’re looking to cook the chickpeas over a hot enough temperature that they crisp up, but not so hot as to be dangerous. Or, if you’re like me, throw caution to the wind and burns be damned.
Once your chickpeas are looking nice and toasty, add the poblanos & spices. You’re looking to warm them, not burn them, so you will only need an additional minute or two on the heat.
Adapted from Gluten Free Girl’s Smoked Paprika Chipotle Sauce
16 oz. jar light veganaise (you could sub regular mayo, but the thought made me queasy)
3 chipotle peppers in adobo sauce
3 Tbsp. smoked sweet paprika
1/2 palm ground cumin
2 cloves garlic, peeled
Zest of 1 lemon
Juice of 1 lemon
2 big pinches salt
Combine all ingredients in a blender and let it run until fully combined. If the ingredients aren’t whizzing to your liking, add a splash of water to serve as blender lube. Taste. Add seasoning as needed.
Assembling your tacos
Depending upon the brand of tortillas you have purchased, you may need 2 tortillas per taco. We sure did. Assemble your tacos: duck on the bottom topped with a little sauce, some apple and finished off with duck skin was our preferred layering technique.
Serve with a side of chickpeas.