Confit duck tacos with corn & mushroom salsa recipe

Name: Confit duck tacos with corn & mushroom salsa recipe
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; 4 confit duck legs; 4 limes, quartered; 3 tbsp yogurt; 1 tsp chipotle powder (or ½ teaspoon each sweet smoked paprika and chilli powder); 12 ready-made (or homemade – see tip) corn tortillas; 10 sprigs of coriander/cilantro, leaves picked

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Fall-apart duck is irresistible tucked inside soft tortillas with corn and mushroom salsa.

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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
4 confit duck legs
4 limes, quartered
3 tbsp yogurt
1 tsp chipotle powder (or ½ teaspoon each sweet smoked paprika and chilli powder)
12 ready-made (or homemade – see tip) corn tortillas
10 sprigs of coriander/cilantro, leaves picked