Duck and Barbecued Corn Tacos

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The Living Room Ep 35 Recipe: Duck and Barbecued Corn Tacos
The Living Room Ep 35 Recipe: Duck and Barbecued Corn Tacos
You're watching The Living Room Ep 35 Recipe: Duck and Barbecued Corn Tacos Will Miguel's tacos impress a crowd of Katherines in Katherine, NT?

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Will Miguel's tacos impress a crowd of Katherines in Katherine, NT?
Air Date: 06 Oct 2017

Recipe by: Miguel Maestre

Prep Time: 25 minutes

Cooking Time: 15 minutes

Serves: 8 tacos

Ingredients

Flour Tortillas:

Taco Filling:

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Method

  1. In a large bowl mix all the ingredients together with your hands.
  2. Knead the dough for 5 to 10 minutes, until the dough is smooth and elastic.
  3. Roll the dough into a ball and divide into 8 even pieces, roll each piece into a ball. Rest, covered for around 30 minutes whilst you prepare the ingredients for the tacos.
  4. After resting, on a lightly floured surface, roll each ball into a 20cm circle.
  5. In a hot pan or on a BBQ cook the tortillas over a high heat for 30 seconds per side until browned. Keep warm in a low temp oven or wrapped in foil.
  6. For the taco filing pat dry the duck breasts with paper towel and score the skin of the duck with a sharp knife. Rub the salt and Mexican spices into the scored duck breast.
  7. Place the breast skin-side down in a cold non-stick frying pan over a medium heat. Starting to cook the duck in a cold pan will allow more of the fat to render.
  8. As the fat melts, tilt the pan towards you and use a spoon to baste the flesh side of the duck breast.
  9. Cook the duck breast for around 6 minutes, then turn it over and continue to cook for 4 minutes. Using tongs, turn the breast on its sides to evenly sear the meat on all surfaces then remove the breast from the pan. To test the doneness of the duck breast, press it with your finger. It should be firm but still springy to the touch. Allow the cooked duck to rest for 10 minutes before slicing.
  10. Using the hot duck fat in the same pan the duck was cooked in, fry the corn, red cabbage and onion until soft.
  11. Meanwhile combine the mayonnaise and chipotle sauce – according to your taste.
  12. Slice the duck breast on an angle and start to build the tacos. Place 2 – 3 slices of duck on each tortilla, topped with the corn mixture, shredded iceberg, sliced avocado and cherry tomatoes.
  13. Finish with some grated cheese, chipotle mayo, a squeeze of lime-juice and fresh coriander.
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