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Friday, July 10

Duck tacos with tomatillo salsa

Duck breasts, skinless, frozen
2
Water
1 ½ cups
Lime juice
½ cup +
2 tablespoons
Salt, kosher

Tomatillos, husked, quartered
½ pound
Garlic, chopped
5 cloves
Serrano chiles, chopped
2
Onion, coarsely chopped
1 small
Cilantro leaves
3 tablespoons
Avocado, Haas, ½-inch dice
1
Tomato, Roma, diced
1
Tortillas, corn, warmed

Sour cream
Optional
  1. Place the duck, water, and 1/2-cup juice in a pressure cooker, close and lock the lid, press Poultry (if you have it), and set the timer to 30 minutes. 
  2. In a blender, combine the tomatillos, garlic, serranos, onion, cilantro, and 2-tablespoons juice; process to a coarse puree. 
  3. Transfer the salsa to a bowl, and stir in the avocado and tomato; season with salt. 
  4. Shred the duck with forks, and serve with the tomatillo salsa and sour cream with warm tortillas.

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