Duck tacos
Ingredients
For
4
personnes
- 4 duck fillets
- 2 tablespoons of salt
- 2 tablespoons of full-flavoured olive oil
- 12 maize tortillas
- 1 ripe avocado
- 100g red radishes
- 200g of lettuce (Batavia, iceberg, etc.) or Chinese cabbage
Onion salsa:
- 400g red onions
- 50g chopped sweet chilli
- 1 tablespoon of sugar
- 1 pinch of salt
- 10 cl of orange juice
- 4 tablespoons of lime juice
- 1 tablespoon of full-flavoured olive oil
- 50g fresh coriander
Tip
Let your creativity run wild… You could add a honey and vinegar dressing, some cinnamon, orange segments, peach salsa… there are loads of possibilities!
Instructions
- Remove the fat and skin from the duck fillets. Brush them with strong-flavoured olive oil, then season with salt. Leave to rest for 20 to 30 minutes.
- Prepare the onion salsa: finely slice the red onions, mix them with the chilli, sugar, salt, citrus juices and full-flavoured olive oil, then place them in a saucepan over a medium heat. Leave to reduce for 15 to 20 minutes (the liquid should have almost completely evaporated), stirring regularly. Meanwhile, finely chop the coriander and add it once the mixture has been removed from the heat. Mix together.
- Cook the duck fillets on the barbecue over a medium direct heat, with the lid on. Turn them once. The fillets should be grilled but still pink in the centre (about 8 minutes). Place them on a chopping board and leave to rest.
- Cut the avocado into medium-sized slices, the radishes into rounds and the lettuce into thin strips.
- Toast the tortillas for 10 seconds on the barbecue. Set them aside as you go, placing them on a clean tea towel.
- Slice the duck fillets into thin strips. Assemble the tortillas with the duck fillet strips, salad, radishes, avocado and salsa. Finish with a drizzle of full-flavoured olive oil.
Tip
Let your creativity run wild… You could add a honey and vinegar dressing, some cinnamon, orange segments, peach salsa… there are loads of possibilities!
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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