Duck Breast Tacos with Salsa Duck Fat Aioli
Directions
- 1Start by making the salsa. In a pan, add olive oil and a pinch of salt. Add three vine-ripened tomatoes, four tomatillos, two jalapeños, a quarter of a white onion, and three cloves of garlic. Stir until it's black.
- 2Put everything in the blender. Add a handful of cilantro and the juice of half a lemon. Blend.
- 3Put the blended mixture back in the pan and let it reduce until it is a thick sauce.
- 4Prepare the duck. Score the duck breasts, making sure not to cut into the meat, and season with flaky salt.
- 5Put the duck breasts in a cold pan on medium to low heat and let the fat render out.
- 6Season with flaky salt and fresh cracked pepper.
- 7Baste the duck breasts with the rendered fat and cook until the skin is golden brown.
- 8Make the aioli. In a bowl, whisk together the reduced salsa and three egg yolks.
- 9Strain any solids from the duck fat and add it along with avocado oil into the blender with the salsa and egg mixture. Slowly blend this in.
- 10Slice the duck and assemble the tacos. Add duck fat aioli, the duck, avocado slices, and the pear habanero shallot ginger mignonette to the tortillas.
- 11Top with cotija, cilantro, and a squeeze of lime juice.
Ingredients
- 3 vine-ripened tomatoes
- 4 tomatillos
- 2 jalapeños
- 0.25 white onion
- 3 cloves garlic
- 1 handful cilantro
- 0.5 lemon
- 2 tablespoons olive oil
- 1 pinch salt
- 2 duck breasts
- 2 pinches flaky salt
- 1 pinch fresh cracked pepper
- 1 stick butter
- 1 shallot
- 1 ginger
- 1 pear
- 1 habanero
- 2 tablespoons red wine vinegar
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 cup avocado oil
- 2 tortillas
- 1 avocado
- 1 handful cotija
- 1 lime
- 1 handful cilantro
Equipment
knifeblenderfrying pan
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