The Skillet Cookbook by Josh Henderson

Author:Josh Henderson [Henderson, Josh]
Language: eng
Format: epub
ISBN: 978-1-57061-825-3
Publisher: Sasquatch Books
Published: 2012-07-09T16:00:00+00:00

duck tacos

Makes 4 servings

This is another of our most popular items. The idea for this recipe came out of doing a lot of catering events where we had some leftover duck legs, and we felt like we could do something more interesting than make them into confit. I like the richness of the duck in the tacos—it’s saltier than pork and fattier than chicken. The preparation is really simple: we cure the legs overnight, which is basically adding salt and/or sugar to draw the excess water from the meat. Removing the water slows the bacterial growth and also gives the meat great flavor. Then we roast them until the meat falls off the bone. Once you’ve prepared the meat, the taco is a simple pleasure: fatty duck cut by sharp, clean flavors. Leave the skin on if you can—then you get the best part, the crispy bits. You’ll have plenty of salsa left over for chips or to use later.

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