Duck Breast Tacos with Salsa Duck Fat Aioli

Name: Duck Breast Tacos with Salsa Duck Fat Aioli
Total time: 7 min
Yield: 2 servings
Cuisine: Mexican
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

Serves 2

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Duck Breast Tacos with Salsa Duck Fat Aioli

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Serves 2

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

Duck Breast Tacos with Salsa Duck Fat Aioli

Duck Breast Tacos with Salsa Duck Fat Aioli

Directions

Ingredients

Equipment

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