Tinga Duck Chalupas

Duck Confit

5 lbs     Duck Legs

¼ cup   kosher salt

¼  cup  ground cinnamon

¼  cup  ground cumino

¼  cup  Mexican oregano

2 ea       bay leaves

1 gallon Duck fat

Combine all dry ingredients in peppermill until smooth. Rub duck with dry ingredients and place in refrigerator for a day prior to searing. 

Procedure:  Using a large skillet, sear duck on both sides with 2 tablespoons of oil.

Place duck in pan and cover with duck fat and place in oven.  Cook for 1hour and 30 minutes.  Allow to cool and remove outer skin and pin bones.  Discard thigh bones and pull duck meat.

Cabbage Slaw

1 head green cabbage (thinly sliced)

1 large firm red tomato (diced)

2 jalapenos (diced)

1 bunch cilantro (chopped)

1 small red onion (diced)

¼ cup freshly squeezed lime juice

Salt to taste

Pepper to taste

Combine all ingredients and add salt and pepper to taste.

Ingredients for Tinga Duck Chalupas

Duck Confit 2 cups

Chorizo Kiolbassa ½ cup

Diced onions ½ cup

DicedTomatoes ½ cup

Chipotle butter 1 tablespoon

1 teaspoon chopped parsley

Toppings: Red onions, Queso Fresco, Sliced Avocados