Duck tacos with chile-cherry compote Recipe - Los Angeles Times
It's hard to pin down what's great about a great taco. Is it the succulent, smoky carne asada? The tender, charred hand-made tortilla? The sweet, ripe, spicy brightness of pico de gallo? More likely...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.latimes.com.
Ingredients
- 2 teaspoons kosher salt, divided
- 1 1/2 pounds boneless duck breasts, skin on
- 10 dried chiles de arbol
- 6 ounces dried Bing cherries
- 1/4 cup plus 2 tablespoons olive oil, divided
- 5 cloves garlic, minced, divided
- 1/2 cup diced onion
- 6 tomatillos, husks removed, coarsely chopped
- 8 small corn tortillas
- Finely chopped fresh cilantro for garnish
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