DUCK TACOS WITH APPLE POBLANO CHUTNEY
Chef Carlos Flores makes this unusual taco with duck breast, but you could also try it with lamb or even braised pork shoulder. This recipe consists of three preparations and then a final assembly of the taco plates. The chutney and salsa can be made a few hours in advance.
Serves: 4 (12 tacos)
1. Duck breasts
3 Pekin duck breasts, about 225 g (8 oz) each
Sea salt and pepper
1. Prepare the duck breasts: With a sharp knife, score the skin of the duck breasts in a criss-cross pattern without cutting too deeply into the fat, season with salt and pepper, then place in a dry, thick-bottomed pan, skin side down, and fry on medium heat (without touching) for 10 minutes. Turn the duck breasts over and cook for another 5 minutes. Remove the duck breasts from the pan, and place on a plate, skin-side up. Cover with aluminum foil and let rest for at least 5 minutes before slicing.
2. Pico de gallo (salsa)
2 medium sized tomatoes, seeded and diced
1/2 small white onion, diced 2 tbsp (30 mL) chopped cilantro
1 tsp (5 mL) minced jalapeno pepper
1 tbsp (15 mL) lime
1 tbsp (15 mL) olive oil
Sea salt to taste
1. In a small bowl, combine all the ingredients and taste to adjust seasonings.
3. Apple and Poblano pepper chutney
1 large red cooking apple, such as Cortland, peeled, seeded and diced
1/2 cup (125 mL) sugar
1/2 cup (125 mL) water
1/2 poblano pepper, seeded, deveined, and diced
1 1/2 tbsp (375 mL) sherry vinegar
Pinch of salt
2. Place the apple, sugar and water in a small pot over medium-low heat, and stir until the sugar dissolves. Add the pepper, bring to a simmer, and cook until the apple is tender yet still holds its shape. When the sauce is
thick and glossy, add the sherry vinegar, stir well and remove from heat. Add salt to taste and set aside to cool to room temperature.
4. Tacos and plate assembly
1 1/2 cups grated Cotija cheese (or substitute with Feta)
12 fresh corn tortillas, 6 inches (15 cm) in diameter Chives to garnish
1. To assemble the plates: Warm the tortillas on a lightly oiled grill pan over medium-high heat to warm through (you want a few grill marks on them), then line up three on each plate.
2. Slice the duck breast into as thin slices as possible, and distribute the slices evenly in the middle of each taco. Top the duck slices with a small spoonful of chutney, followed by a spoonful of salsa. Sprinkle the cheese evenly over the top as well as a few chives to garnish. Serve immediately.