Slow-cooked duck tacos with pineapple salsa recipe | delicious. magazine
Melt-in-your-mouth slow-cooked, tequila-spiked duck, fiery pineapple salsa and creamy chipotle mayo all wrapped up in a soft tortilla.
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.deliciousmagazine.co.uk.
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
- FOR THE CHIPOTLE MAYONNAISE
- 4 tbsp mayonnaise
- 2 tbsp soured cream
- To serve
- 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
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