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.
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