Duck Tacos

Recipe Ingredients

4		Duck legs
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Mexican oregano
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 teaspoon	2.5ml	Oil
3		Chipotle peppers in adobo sauce - (to 4) - finely chopped
1 1/2 cups	355ml	Dark beer - room temperature
2 cups	125g / 4.4oz	Finely-diced tomatoes - (2 large)
1/4 cup	4g / 0.1oz	Coarsely-chopped fresh cilantro
3/4 cup	177ml	Julienne cut radishes - (abt 5)
1/3 cup	20g / 0.7oz	Finely-chopped green onions - green part only
12		Fresh corn tortillas
2 cups	292g / 10oz	Queso fresco or Monterey Jack cheese - grated
2		Limes - quartered

Recipe Instructions

Heat the oven to 325 degrees. Rinse the duck legs and pat them dry. Combine the cumin and the oregano and rub the mixture all over the legs. Season with salt and pepper to taste. Brush a shallow (13- by 9-inch) baking dish with the oil and arrange the legs in it in a single layer. Roast 1 hour.

Combine 2 chipotles and the beer and carefully pour over and around the legs. Roast 30 minutes longer, until the meat is very tender. Set aside until cool enough to handle, then shred the meat and skin with two forks (discard any skin that is too tough). Pour 1 or 2 tablespoons of the pan juices over the meat, just enough to moisten, and toss to mix. Keep warm.

Combine the tomatoes, cilantro and remaining chipotles (to taste) in a small bowl. Season with salt and pepper to taste. Combine the radishes and green onions in another bowl and set aside.

Heat the tortillas one at a time in a nonstick skillet or on a griddle until warm and pliable. Lay them out on a serving plate and top one side of each with a little cheese, then a little duck, then a little salsa and finally with the radish-scallion mixture. Fold over and serve at once, with the limes to squeeze over the filling.

This recipe yields 4 to 6 servings.

Each of four servings: 627 calories; 44 grams protein; 44 grams carbohydrates; 6 grams fiber; 31 grams fat; 14 grams saturated fat; 155 mg. cholesterol; 614 mg. sodium.

Source:
The Los Angeles Times, 07-30-2003

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