Slow-cooked duck tacos with pineapple salsa recipe

Ingredients

• Vegetable oil for frying
• 4 Gressingham duck legs, pierced all over with the tip of a sharp knife
• 1 medium pineapple, peeled, halved and cored
• 200ml tequila (we used El Jimador), plus a splash for the salsa
• 100ml chicken stock
• 2 tsp chipotle paste
• Pinch dried chipotle chilli flakes
• 1 red onion, chopped
• 2 jalapeño chillies (or 1 red chilli), deseeded and finely chopped
• Bunch fresh coriander, chopped
• 1 lime, halved
• 4 tbsp mayonnaise
• 2 tbsp soured cream
• Pack 8 corn tortillas
• 1 large (or 2 small) ripe avocados
• ½ iceberg lettuce
• Lime wedges for squeezing
• You’ll also need…
• Shallow flameproof casserole or large ovenproof frying pan