Duck Al Pastor Tacos

Duck al pastor tacos

Finalist 2015 Chef Recipe Contest, Sr. Corporate Chef Eric Stein, Newly Weds Foods, Chicago, IL

Ingredients

  • 1

    2 tsp Vegetable Oil

  • 2

    2 tsp Garlic, minced

  • 3

    2 Tbsp Ancho Chile Powder

  • 4

    2 Tbsp New Mexico Chile Powder

  • 5

    1 tsp Dried Mexican Oregano

  • 6

    1 tsp Ground Cumin

  • 7

    1 tsp Ground Coriander

  • 8

    2 Tbsp Achiote Paste, crumbled

  • 9

    1/2 cup Chicken Stock

  • 10

    1 Tbsp Adobo Sauce from canned Chipotle Peppers

  • 11

    1/4 cup White Vinegar

  • 12

    1/2 cup Pineapple Juice

  • 13

    1 Tbsp Kosher Salt

  • 14

    2 tsp Granulated Sugar

  • 15

    3 lbs Maple Leaf Farms Boneless, Skin-On Duck Legs, about 16 Legs

  • 16

    1/2 Pineapple, skin removed, cut into 1/4 inch slices

  • 17

    24 Corn Tortillas, heated

  • 18

    2 cups Pineapple, cut into small pieces

  • 19

    1 cup Spanish Onion, finely diced

  • 20

    1/2 cup Cilantro, coarsely chopped

  • 21

    4 Limes, cut into wedges

Directions

  • 1

    Heat oven to 300 degrees F.

  • 2

    Heat oil in a medium skillet over low heat. Add garlic, chile powders, oregano, cumin, coriander and achiote paste. Cook over low heat about 3-4 minutes or until fragrant. Add chicken stock and bring to boil.

  • 3

    Remove from heat and stir in the adobo sauce, vinegar, pineapple juice, salt and sugar. Whisk mixture until the salt and sugar dissolve.

  • 4

    Place mixture into a large bowl and refrigerate until completely cool.

  • 5

    Add duck legs into the marinade and mix well.

  • 6

    Layer duck legs, skin side down, in an 8-inch cast iron skillet. *You should have 3 layers.

  • 7

    Top duck meat with a single layer of sliced pineapple and press firmly into the meat. Wrap the pan tightly with aluminum foil and place in the oven. Roast duck legs for 90 minutes.

  • 8

    Remove the pan from the oven and refrigerate overnight to allow the meat to cool completely.

  • 9

    Remove the duck from the skillet in one large piece. Slice meat very thinly to create fine shavings of meat and fat.

  • 10

    Heat cast iron skillet over high heat. Cooking in batches, pan fry the shaved duck meat, stirring occasionally, until meat crisps and deeply browns in spots. Transfer meat to a warmed serving bowl.

To Finish and Serve

  • 1

    Serve duck al pastor with heated tortillas, pineapple, onions, cilantro and lime wedges for guests to build their own tacos.

2015 Eric Stein

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