1 Long Island Crescent duck 3.5- 4lb
1 head of cabbage
1 bunch of cilantro
1 red onion
1 plum tomato, ripe
2 clove garlic
1 red pepper
1 green pepper
1 Serrano pepper
1/2 cup olive oil (plus 5 tablespoons)
1/2 cup jack cheese (shredded)
8 6 inch flour tortillas
1 package sweet pea sprouts
salt & pepper
Recipe Serves 4:
Remove the breast meat from one 4lb Crescent Duck, wrap the breast and reserve for another use. Roast the remaining duck carcass, wrapped in foil, for 1 hour at 350 degrees (pre-heated oven) on a roasting pan. Remove from the oven, cool and then remove all meat from the legs, back and thighs. Chill the shredded meat until service.
For the slaw: Shred 1/4 of a head of green cabbage and toss with 1/4 red onion sliced thin, 3 tablespoons of chopped cilantro, 1/2 tomato, seeded and chopped, 3 tablespoons lime juice, 5 tablespoons olive oil oil, salt & pepper to taste. Place in a sealable container and chill for a few hours.
For the sofrito: Dice fine: 2 cloves of garlic, 1/4 green pepper, 1/4 red pepper, 1 small serrano pepper. 2 tablespoons chopped cilantro, 3 tablespoon lime juice, 1/2 cup olive oil. Combine all and chill for a few days.
For service, heat a large cast iron skillet or a flat top grill to medium heat. Add 1 cup of shredded duck along with 3 tablespoons of the sofrito and a big pinch of kosher salt. Stir until the meat warms through and the sofrito sizzles, then place the mixture in a bowl and keep warm, clean the pan and place the tortillas on the hot surface, flip after a minute then add a pinch of shredded jack cheese to the edge of each tortilla. Follow by adding a spoonful of warm duck meat and a pinch of cole slaw to the center of each, add sprouts and roll toward the melting cheese, leaving the sprouts to stick out of each end. Turn the heat down once all of the taquitos are ready and leave them on the warm surface.
To plate, add a spoonful of guacamole and half as much chipotle mayo then place 2 taquitos, each sliced in half on each plate.