DINNER PARTY DUCK TAQUITOS

Makes 14 taquitos

6 duck thighs (Nick gets his from Lexington’s Wilson Farm)

Salt

Pepper

Canola oil

Soft corn tortillas

Your favorite smooth salsa (Trader Joe’s makes a tart, fruity Guajillo one)

1. Pat duck thighs dry and carefully slice or prick skin. Season liberally with salt and pepper. Oil a dish and place legs so as not to crowd them. The dish should be large enough for duck not to get too cozy, but small enough that, when fat renders, it will partially cover the meat.

2. Put in cold oven, uncovered. Bake at 285 degrees for approximately two hours. Remove from oven; when cooled somewhat, remove skin. Put skin back in dish at 350 degrees for 5 minutes or until crispy.

3. Shred meat into a mixing bowl. Cool skin, chop, and mix into shredded meat. Add a few tablespoons of your favorite salsa until coated but not drenched.

For the taquitos:

1. Corn tortillas have a better flavor texture but can be tough or crumbly. Use soft corn tortillas, which is a mixture. Remove stack from packaging, wrap each in a damp paper towel to soften, and microwave a few at a time for 1 minute to steam.

2. Place small handful of duck mix in tortilla, tightly roll, and place seam side down. Pan-fry in canola oil until golden. Drain thoroughly on paper towels. Place onto a serving tray.

For the onions:

1. Thinly slice 1 small white or yellow onion. Put in mason jar. Mix juice of 2 limes, ½ cup rice vinegar, a teaspoon of salt, and enough water to make 2 cups.

2. Bring to a boil. Pour over onions. Cover and let cool.

Serve taquitos with pickled onions, sour cream, salsa, or whatever sides you desire. Ours were gone in moments.