Duck Al Pastor Tacos

Finalist 2015 Chef Recipe Contest, Sr. Corporate Chef Eric Stein, Newly Weds Foods, Chicago, IL

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Serving Size {24 tacos}

Ingredients


2 tsp Vegetable Oil


2 tsp Garlic, minced


2 Tbsp Ancho Chile Powder


2 Tbsp New Mexico Chile Powder


1 tsp Dried Mexican Oregano


1 tsp Ground Cumin


1 tsp Ground Coriander


2 Tbsp Achiote Paste, crumbled


1/2 cup Chicken Stock


1 Tbsp Adobo Sauce from canned Chipotle Peppers


1/4 cup White Vinegar


1/2 cup Pineapple Juice


1 Tbsp Kosher Salt


2 tsp Granulated Sugar


3 lbs Maple Leaf Farms Boneless, Skin-On Duck Legs, about 16 Legs


1/2 Pineapple, skin removed, cut into 1/4 inch slices


To Finish and Serve:
24 Corn Tortillas, heated
2 cups Pineapple, cut into small pieces
1 cup Spanish Onion, finely diced
1/2 cup Cilantro, coarsely chopped
4 Limes, cut into wedges

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Directions

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Heat oven to 300 degrees F.


Heat oil in a medium skillet over low heat. Add garlic, chile powders, oregano, cumin, coriander and achiote paste. Cook over low heat about 3-4 minutes or until fragrant. Add chicken stock and bring to boil.


Remove from heat and stir in the adobo sauce, vinegar, pineapple juice, salt and sugar. Whisk mixture until the salt and sugar dissolve.


Place mixture into a large bowl and refrigerate until completely cool.


Add duck legs into the marinade and mix well.


Layer duck legs, skin side down, in an 8-inch cast iron skillet. *You should have 3 layers.


Top duck meat with a single layer of sliced pineapple and press firmly into the meat. Wrap the pan tightly with aluminum foil and place in the oven. Roast duck legs for 90 minutes.


Remove the pan from the oven and refrigerate overnight to allow the meat to cool completely.


Remove the duck from the skillet in one large piece. Slice meat very thinly to create fine shavings of meat and fat.


Heat cast iron skillet over high heat. Cooking in batches, pan fry the shaved duck meat, stirring occasionally, until meat crisps and deeply browns in spots. Transfer meat to a warmed serving bowl.


To Finish and Serve:
Serve duck al pastor with heated tortillas, pineapple, onions, cilantro and lime wedges for guests to build their own tacos.


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