I plan on doing some confit duck legs over the holidays with the intent of making duck leg tacos. I have a range of items that I usually use for tacos so I'm looking to look "outside the tortilla" for these. I'll use fresh made corn tortillas and the duck as a starter.
What else do you think might go well with these (no flour tortillas, lettuce, tomato need apply).
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
How about confusing and cross-cultural? I'd try mango chunks and hoisin sauce. And probably fresh onion (soak ten minutes or so in ice water to tone it down a bit, if wanted). Kind of a mashup of street tacos with Beijing duck.
Fusion food trucks are all the rage at my university right now. (Well, not *right now* as we're between semesters lol.) But I am now going to always think of them as 'confusing and cross-cultural' food as some of those combinations are wild....delicious, but wild.
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You got me on this one….I have only eaten duck a few times at a restaurant, so not exactly sure what to pair with that. But I like Jim’s suggestion, duck is rich from what I remember, so the mango would be nice with something rich like that. The onion is good, but even some jalapeno for some kick? Or habanero mango salsa?
There is a mexican restaurant up here that does duck birria tacos. Pretty much your standard quesabirria but filled with duck confit and served with duck broth which is awesome.
Other taco combos that might work:
- Tamarind glaze and caramelized onions
- Roast cubed potatoes in the duck fat and do play on chorizo con papas
- Pickled jalapenos and onions and/or pickled radish
- I like the Peking Duck taco idea that Jim White said. The last time I got Peking Duck it was served with little chunks of pineapple so might be a good combo
Shredded jicama for texture, maybe some toasted buttered bread crumbs to sprinkle over top - texture. I like the idea of Hoisin sauce, maybe a touch of Gojuchang added for spice or sriracha. Mango, peach, apricot would be good fruit additions.
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Beat me to the banh mi style prep. How about pickling some red onions with Szechuan peppercorns? Like mentioned above, duck is rich. And duck confit is double rich!
And maybe instead of a tortilla, do a bao “pancake”.
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