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Duck tacos with pineapple salsa
A great dinner party crowd pleaser or a new family favourite. Test your skills in the kitchen with this duck taco recipe.
Method
- Pierce the skin of the duck legs and rub the Bart piri piri seasoning all over, use more if you like it hot.
- Preheat the oven to 160C/140C fan. Pour the oil into a heavy based casserole pan, on the hob and brown the duck legs all over for approx. 5 minutes.
- Meanwhile, blend half of the pineapple in a blender with the chicken stock, salt, and chipotle flakes. Pour away any excess fat from the duck and add the pineapple sauce to the pan. Cook, uncovered, in the oven for 2 hours.
- Finely dice the remaining pineapple and mix in a bowl with the onion, green chilli paste, chopped coriander leaves and the juice of half the lime. Season and set aside.
- When the duck is cooked, remove from the pan, skim off as much fat as possible and use two forks to shred the meat. Discard the bones and fat then stir the meat back into the pineapple sauce.
- Serve the duck and salsa with soft tacos, salad leaves, avocado and sliced jalapenos.
