CONFIT DUCK TACOS WITH CORN AND GIROLLE SALSA
epicure’s duck confit
• 2 duck legs
• 10g salt
• 12g brown sugar
• ½ tsp thyme leaves
• 3 garlic cloves, minced,
• 4 black peppercorns, cracked • ½ tsp rosemary, chopped • 400ml duck fat
Trim the duck legs of excess fat. Combine the salt, sugar, thyme, garlic, pepper and rosemary and mix until well incorporated. Pour the mixture over the duck legs and massage the cure into the flesh. Make sure that the flesh is evenly coated.
Cure the legs for 1-2 days. Once done, rinse the cure off the duck legs and blot dry.
Bring duck fat to a simmer (roughly 120°C), add in the duck legs and simmer for 3 hours. Make sure the temperature stays constant.
Remove from heat and allow the duck to cool in the fat until room temperature. Set aside.
• 1 cob sweetcorn
• 60g girolle mushrooms • 75ml rapeseed oil
• 1 red chilli, finely diced • 45ml cider vinegar
• 1 garlic clove, crushed • ½ tsp caster sugar
Cut the kernals from the corn cob and clean the mushrooms. Set aside.
In a saucepan over high heat, heat up 1 tbsp of the rapeseed oil and sauté the mushrooms for 2-3 minutes. Add the kernels and cook for another 90 seconds. Season to taste with salt and pepper. Transfer to a container.
In a bowl, combine the chilli, remaining oil, vinegar, garlic and sugar. Pour mixture over the mushrooms and corn, leave to cool.
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.