Chef Terry's Duck Confit and Duck Tacos
In this video Chef Terry shows you the steps to make Duck Confit and a dish to make from the confit. Duck Tacos with a papaya salsa. The process may take 8 days to make, the time involved in actually preparing the dish is about an hour. Skills to learn: Curing Fat Curing Oil or fat poaching. tools needed: storage containers slow cooker Ingredients: for the Confit: duck legs salt and pepper to taste. 1 ancho or chili de ristra. 2 star anise pods 1 Tablespoon Cumin 1 Tablespoon Coriander seeds 1 Tablespoon Cloves 1 Tablespoon Allspice berries 32 fluid ounces of fat (duck, lard, bacon grease, schmaltz or other fat that is solid at low temperatures)(if needed you can supplement with a neutral flavored oil. For the tacos: (1 serving) Papaya Salsa 1 medium papaya. peeled, seeded and rough chopped 1/2 red onion medium dice. 1/2 poblano chili. hotter chilis can be substituted if you are daring! pinch ground Ristra chili. pinch cumin 1/2 lime juice 1/4 cup chopped cilantro salt and pepper to taste Tacos 3 - 5 ounces of duck confit 3 4 or 5 inch corn tortillas 3 tablespoons Papaya salsa a sprinkle of cotija cheese whole cilantro leaves for garnish.
In this video Chef Terry shows you the steps to make Duck Confit and a dish to make from the confit. Duck Tacos with a papaya salsa. The process may take 8 days to make, the time involved in actually preparing the dish is about an hour. Skills to learn: Curing Fat Curing Oil or fat poaching. tools needed: storage containers slow cooker Ingredients: for the Confit: duck legs salt and pepper to taste. 1 ancho or chili de ristra. 2 star anise pods 1 Tablespoon Cumin 1 Tablespoon Coriander seeds 1 Tablespoon Cloves 1 Tablespoon Allspice berries 32 fluid ounces of fat (duck, lard, bacon grease, schmaltz or other fat that is solid at low temperatures)(if needed you can supplement with a neutral flavored oil. For the tacos: (1 serving) Papaya Salsa 1 medium papaya. peeled, seeded and rough chopped 1/2 red onion medium dice. 1/2 poblano chili. hotter chilis can be substituted if you are daring! pinch ground Ristra chili. pinch cumin 1/2 lime juice 1/4 cup chopped cilantro salt and pepper to taste Tacos 3 - 5 ounces of duck confit 3 4 or 5 inch corn tortillas 3 tablespoons Papaya salsa a sprinkle of cotija cheese whole cilantro leaves for garnish.