slow cooked duck tacos with pineapple salsa

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Slow-cooked duck tacos with pineapple salsa

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Melt-in-your-mouth slow-cooked, tequila-spiked duck, fiery pineapple salsa and creamy chipotle mayo all wrapped up in a soft tortilla. Gather the troops – it’s Mexican night!

Ingredients

Vegetable oil for frying

4 Gressingham duck legs, pierced all over with the tip of a sharp knife

1 medium pineapple, peeled, halved and cored

200ml tequila (we used El Jimador), plus a splash for the salsa

100ml chicken stock

2 tsp chipotle paste

Pinch dried chipotle chilli flakes

1 red onion, chopped

2 jalapeño chillies (or 1 red chilli), deseeded and finely chopped

Bunch fresh coriander, chopped

1 lime, halved

FOR THE CHIPOTLE MAYONNAISE

4 tbsp mayonnaise

2 tbsp soured cream

2 tsp chipotle paste

To serve

Pack 8 corn tortillas

1 large (or 2 small) ripe avocados

½ iceberg lettuce

Lime wedges for squeezing

Directions

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Slow-cooked duck tacos with pineapple salsa

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