Chipotle Orange Duck Tacos with Red Cabbage and Watercress Slaw, Goat Cheese and Spicy Black Beans
4 duck legs with the thighs attached
1 tablespoon of salt and a pinch more
½ tablespoon fresh ground black pepper
10 cloves garlic, crushed
4 bay leaves, crumbled
8 sprigs thyme
4 cups olive oil
10 ounces orange juice
2 ounces chipotle peppers
Red cabbage and watercress slaw
½ head red cabbage, shredded
2 bunches watercress, chopped
⅔ cup sour cream
1 orange, zested and juiced
Salt and pepper to taste
To serve
8 corn tortillas
4 ounces goat cheese (Vermont is a good choice)
3 cups Spicy Black Beans (recipe follows)
3 cups prepared rice pilaf
Clean the excess fat off the duck legs and save it. Sprinkle the duck legs with the salt, pepper, thyme, garlic and bay leaves. (You can crush the garlic with the flat side of your knife and the bay leaves with your hands). Refrigerate duck 4-6 hours.
Heat oven to 350 degrees.
In a heavy-bottom roasting pan or pot add the olive oil, the reserved duck fat and the duck, skin-side down. Cover pan/pot with aluminum foil and roast about 2½ hours or until the meat pulls away from the bones.
For the chipotle orange sauce: Add the chipotles to the orange juice and blend in a blender until smooth.
Remove the meat from the bones, shred the meat and fold in the chipotle-orange sauce. Set aside and keep warm.
For the slaw: In a large bowl, mix the shredded cabbage and chopped watercress together.
In a separate bowl mix the sour cream, orange juice and zest. Pour the dressing over the cabbage mix. Toss lightly to combine. Season with salt and pepper to taste.
To assemble: Warm the tortillas in a saute pan or microwave (microwave is easier, about 30 seconds covered with a damp paper towel). Divide the duck meat evenly between the tortillas
Divide the slaw and goat cheese evenly between the tortillas. Serve with the black beans and rice on the side.
Serves four.
Chef Corey Grupe, Timothy O'Toole's, Gurnee