Duck Breast Tacos with Salsa Duck Fat Aioli

7 mins
Serves 2
youtube.com

Directions

  1. 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.
  2. 2Start 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.
  3. 3Start 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.
  4. 4Put everything in the blender. Add a handful of cilantro and the juice of half a lemon. Blend.
  5. 5Put everything in the blender. Add a handful of cilantro and the juice of half a lemon. Blend.
  6. 6Put everything in the blender. Add a handful of cilantro and the juice of half a lemon. Blend.
  7. 7Put the blended mixture back in the pan and let it reduce until it is a thick sauce.
  8. 8Put the blended mixture back in the pan and let it reduce until it is a thick sauce.
  9. 9Put the blended mixture back in the pan and let it reduce until it is a thick sauce.
  10. 10Prepare the duck. Score the duck breasts, making sure not to cut into the meat, and season with flaky salt.
  11. 11Prepare the duck. Score the duck breasts, making sure not to cut into the meat, and season with flaky salt.
  12. 12Prepare the duck. Score the duck breasts, making sure not to cut into the meat, and season with flaky salt.
  13. 13Put the duck breasts in a cold pan on medium to low heat and let the fat render out.
  14. 14Put the duck breasts in a cold pan on medium to low heat and let the fat render out.
  15. 15Put the duck breasts in a cold pan on medium to low heat and let the fat render out.
  16. 16Season with flaky salt and fresh cracked pepper.
  17. 17Season with flaky salt and fresh cracked pepper.
  18. 18Season with flaky salt and fresh cracked pepper.
  19. 19Baste the duck breasts with the rendered fat and cook until the skin is golden brown.
  20. 20Baste the duck breasts with the rendered fat and cook until the skin is golden brown.
  21. 21Baste the duck breasts with the rendered fat and cook until the skin is golden brown.
  22. 22Make the aioli. In a bowl, whisk together the reduced salsa and three egg yolks.
  23. 23Make the aioli. In a bowl, whisk together the reduced salsa and three egg yolks.
  24. 24Make the aioli. In a bowl, whisk together the reduced salsa and three egg yolks.
  25. 25Strain 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.
  26. 26Strain 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.
  27. 27Strain 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.
  28. 28Slice the duck and assemble the tacos. Add duck fat aioli, the duck, avocado slices, and the pear habanero shallot ginger mignonette to the tortillas.
  29. 29Slice the duck and assemble the tacos. Add duck fat aioli, the duck, avocado slices, and the pear habanero shallot ginger mignonette to the tortillas.
  30. 30Slice the duck and assemble the tacos. Add duck fat aioli, the duck, avocado slices, and the pear habanero shallot ginger mignonette to the tortillas.
  31. 31Top with cotija, cilantro, and a squeeze of lime juice.
  32. 32Top with cotija, cilantro, and a squeeze of lime juice.
  33. 33Top with cotija, cilantro, and a squeeze of lime juice.

Ingredients

  • 3 vine-ripened tomatoes
  • 3 vine-ripened tomatoes
  • 3 vine-ripened tomatoes
  • 4 tomatillos
  • 4 tomatillos
  • 4 tomatillos
  • 2 jalapeños
  • 2 jalapeños
  • 2 jalapeños
  • 0.25 white onion
  • 0.25 white onion
  • 0.25 white onion
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 duck breasts
  • 2 duck breasts
  • 2 duck breasts
  • 2 pinches flaky salt
  • 2 pinches flaky salt
  • 2 pinches flaky salt
  • 1 pinch fresh cracked pepper
  • 1 pinch fresh cracked pepper
  • 1 pinch fresh cracked pepper
  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 1 ginger
  • 1 ginger
  • 1 ginger
  • 1 pear
  • 1 pear
  • 1 pear
  • 1 habanero
  • 1 habanero
  • 1 habanero
  • 2 tablespoons red wine vinegar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons red wine vinegar
  • 3 egg yolks
  • 3 egg yolks
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 cup avocado oil
  • 1 cup avocado oil
  • 1 cup avocado oil
  • 2 tortillas
  • 2 tortillas
  • 2 tortillas
  • 1 avocado
  • 1 avocado
  • 1 avocado
  • 1 handful cotija
  • 1 handful cotija
  • 1 handful cotija
  • 1 lime
  • 1 lime
  • 1 lime
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro

Equipment

knifeblenderfrying pan