Duck confit tacos from Pinky's Westside Grill

Duck confit tacos from Pinky's Westside Grill

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by Charlotte Today

WCNC.com

Posted on December 23, 2013 at 2:31 PM

Updated Monday, Dec 23 at 2:43 PM

Duck Confit Tacos with Crispy Skin, Cheerwine Barbecue Sauce and Apple Cider Slaw


Duck Confit
Cut three ducks in half and place on a rack in a covered roasting pan
Rub ducks with olive oil to moisten them
Bake for 2 1/2 to 3 hours at 375
After removing from oven, pull fat off to use as crispy skin
Fry skin until crispy then chop
Pull meat off bones and set aside


Cheerwine Barbecue Sauce
2 quarts Cheerwine
1 cup cider vinegar
1/2 yellow onion diced fine
1/2 cup worcestershire
1/2 tsp thyme
1/2 cup brown sugar
Simmer on low for an hour or until reduced by half
Pull off and whisk in 3 cups Heinz ketchup
Salt and pepper to taste
Set aside and let cool

Apple Cider Slaw
1 cup cider vinegar
1/2 cup olive oil
1/2 cup apple juice
Salt and fresh ground pepper to taste
Mix all ingredients
Slice one head cabbage thin
Pour juice mixture over cabbage and mix until cabbage is lightly saturated

Heat 6" tortillas on griddle or in the oven until pliable, spread barbecue sauce on tortilla, put 2-3 ounces duck meat and some cracklins and top with slaw. Served best with a side of beans or chips

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