DUCK & CORN TACOS
Miguel Maestre’s healthy take on fast food is perfect for lunch or dinner any day of the week.
Try Miguel Maestre’s healthy fast food.
SERVES 4 PREP 25 MINS (+ 30 MINS RESTING) COOK 25 MINS
✚ 2 duck breasts, skin on ✚ sea salt, to taste
✚ 1 tbsp Mexican taco seasoning ✚ 2 corn cobs, kernels removed ✚ ½ red onion
✚ ½ red cabbage, shredded
✚ ½ cup Kewpie mayonnaise
✚ 1/2-1 tbsp chipotle sauce, to taste ✚ ¼ iceberg lettuce, shredded ✚ 1 avocado, seeded, sliced
1 For the tortillas, combine all ingredients in a large bowl using your hands. Knead the dough for 5-10 mins until smooth and elastic. Roll into a ball. Divide into 8 even pieces. Roll each piece into a ball. Cover and set aside for 30 mins to rest.
2 Meanwhile, pat duck breast dry with paper towel. Use a sharp knife to score the skin. Rub the salt and Mexican seasoning into the skin.
3 Roll out dough on a lightly floured surface into 20cm circles. Heat a frying pan over high heat. Cook for 30 secs each side until browned. Wrap in foil to keep warm.
4 Place breast, skin-side down, in a cold non-stick frying pan over medium heat
✚ 8 cherry tomatoes, quartered ✚ grated manchego cheese, to serve ✚ 2 limes, cut into wedges ✚ fresh coriander leaves, to garnish ✚ TORTILLAS
✚ 2 cups plain flour
✚ 2 tbsp extra virgin olive oil
✚ ½ tsp salt
✚ 170ml warm water ✚ pinch baking soda
(see tip). As the fat melts, tilt the pan towards you and use a spoon to baste the flesh side of the breast. Cook for 6 mins, then turn and cook for a further 4 mins. Use tongs to turn breast on sides to evenly sear all surfaces. It should be firm but springy. Set aside for 10 mins to rest.
5 Using the hot duck fat in same pan, cook the corn, onion and cabbage until soft.
6 Meanwhile combine the mayonnaise and chipotle sauce (as desired).
7 Slice duck breast on an angle. Divide among tortillas. Top with corn mixture, lettuce, avocado and tomato. Sprinkle with cheese. Drizzle with mayonnaise. Squeeze over lime. Garnish with coriander.