Confit duck tacos with corn & mushroom salsa recipe
Fall-apart duck is irresistible tucked inside soft tortillas with corn and mushroom salsa.
Ingredients
- 1 sweetcorn cob (around 200g/7oz kernels)
- 120 g small girolle mushrooms
- 75 ml cold-pressed rapeseed oil
- 1 mild red chilli, very finely diced
- 45 ml cider vinegar
- 1 garlic clove, crushed
- 1 tsp golden caster sugar
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