POULTRY RECIPES
With chicken, duck, and turkey, these Mexican dishes put poultry at the centre. Follow these recipes to make your own great tasting dishes.
Poultry Recipes
Duck Carnitas Tacos
From 'The Mexican Wrestler's Cookbook' by Cardenas & Bell
This taco creation comes from friends of the authours, El Cartel in Edinburgh. As well as the tacos, it also has a recipe for a nutty pecan salsa.Ingredients
- 12 corn tortillas
- 2 duck legs
- Salt and pepper
- 100g diced pineapple
- 50g jalapeno
- Savoy cabbage, sliced
- Pico de Gallo salsa
- For the Pecan Salsa
- 100g pecans
- 2 tbsp pumpkin seeds
- Pinch of cumin and cinnamon
- 1 red onion
- 6 cloves garlic
- 50g dried chipotles, soaked and chopped
- Juice of 1 lime
- Salt
Recipe
- Salt the duck legs with salt and leave overnight; this helps crisping the skin.
- Preheat the oven to 200°C.
- Rinse the duck legs and dry them with a paper towel. Place on a wire rack and bake for 15 minutes.
- Turn the oven down to 100°C and slow cook the legs for 4 hours, basting occasionally.
- Once cooked, separate the skin and chop, then remove the meat and flake.
- Make the Pecan Salsa:
- Toast the pecans and pumpkin seeds on a low heat, then put them in a bowl and season them with cumin, cinnamon, and salt.
- In the same pan, toast the garlic and blacken the onion.
- Blitz the garlic, onion chipotles, pecans, and pumpkin seeds in a blender with the lime juice and a little bit of water.
- In a little bit of oil, fry the pineapple and jalapeno.
- Fry the duck meat and the skin until crispy.
- Warm the tortillas in a pan and keep warm in a tortilla warmer.
- Build each taco by putting some shredded cabbage on a tortilla, then top with some pecan salsa, duck meat, pineapple, jalapeno, and then the crispy skin.
- Serve with Pico de Gallo and some toasted pumpkin seeds.
Monday to Thursday 9am to 5pm
