Savory Duck Leg Tacos
This is a lengthy one. Perfect for after a stressful day or if you’re trying to impress someone with your cooking without burning down the house. Although this recipe is quite long, it is worth it and very straightforward. This is also an overnight recipe and requires an Instant Pot for the cooking, not a slow cooker!
I got the inspiration for this recipe from a cookbook I got from the library earlier this week. If you have not caught up on previous posts, I have been getting my weekly meal prep recipes from cook books at my local library. I find the entire process to be so peaceful. Walking the aisle, selecting a book, flipping through pages, and then checking out.. Amazing.
Ingredients:
2 tbs cumin
2 tbs ground sumac
1 tbs dried oregano
1 tbs garlic powder
½ tbs dried pepper flakes
1 tbs salt
2 tbs ground black pepper
2 duck legs
4 small yellow onions (or 2 large yellow onions), peeled and quartered
1 whole garlic head, chopped loosely
½ cup chicken stock
1 large orange
1 cup of riesling wine
2 shallots, minced
¼ cup fresh cilantro, minced
2 tsp lemon juice
4 medium flour tortillas
Directions:
Combine the dry seasonings (cumin, sumac, oregano, garlic, pepper flakes, salt, black pepper) in a small cup.
Massage the dry spice blend on to the duck legs and set aside
Put the chopped onions and garlic at the base of your instant pot, place the seasoned duck legs on top.
Peel the skin off of the orange, slice in half, and then add the skin peel and juice of the whole orange to the pot.
Add your chicken stock and cover.
Pressure cook on high for 40 minutes, and then wait 30 minutes after the timer completes before opening the lid.
Remove the duck legs from the pot and separate the meat from the bone and the skin/fat.
Chop the meat finely and then transfer to an airtight bowl and put in the fridge overnight.
To make your duck fat, add the separated fat and 1 cup of riesling to a small sauce pan and cook on low for an hour. Stir every 5-10 minutes to prevent the skin from sticking to the pan.
Strain the melted liquid and store in the fridge overnight.
The next day, add a dollop of your duck fat (now solid) to a large frying pan and toast the tortillas until light brown. Flip and repeat on both sides for all 4 tortillas.
Add the remaining duck fat to your pan and slowly add in chopped duck leg meat until warm and crispy.
Mix the minced shallots, cilantro, and lemon juice to a small bowl and let it sit for 5 minutes,
Assemble: Tortilla, duck leg meat, and shallot blend.
Fold in half and enjoy the juiciest taco you might ever make at home!
