2 confit duck legs

• 2 limes, quartered

•1½ tbsp yoghurt

• ½ tsp chipotle powder

• 6 ready-made corn tortillas

• coriander leaves

} Preheat oven to 220°C. Arrange the legs skin side up and cook in the oven till crispy, roughly 45 minutes.

} In a bowl, squeeze the juice from the limes and add the yoghurt and chipotle powder. Mix till well incorporated.

} Warm the tortillas in a dry pan. } When duck is cooked, flake the meat and break up the skin. Add to the warm tortillas, and garnish with the chilli-lime yoghurt, salsa and coriander leaves.