Duck tacos with maple syrup and mango salsa

Ingredients

Yield:

4 servings

• Magrets

  • 4 tbsp maple syrup
  • 2 limes
  • 1 tsp Chipotle
  • 5 tsp balsamic vinegar

• Salsa

  • 1 diced fresh mango
  • 1 diced green pepper
  • 5 diced red onions
  • 5 jalapeno chopped
  • Coriander chopped
  • 4 diced tomatoes
  • Juice of three limes

• Guacamole

  • 1 ripe avocado
  • 1 small diced tomato
  • ¼ small diced red onion
  • Lime juice
  • 5 jalapenos
  • Fresh coriander

Preparation

Difficulty:

Easy

 

Total Time:

30 Minutes

1. Magrets

   1. Over high heat, sear the magret fat side down (the fat needs to be crispy).
   2. Turn the magret and nappe with the glaze, and cook in the over at 350° for 10 minutes.
   3. Take out the magret and coat with the rest of the glaze.
   4. Let it sit for 5-10 min in a warm place before you thinly slice it.

2. Salsa

   1. In a bowl, mix all the ingredients together, add salt and a pinch of cayenne pepper.

3. Guacamole

   1. Cut the avocado in half and take out the seed and the flesh.
   2. With a fork, mash the flesh with the lime juice and mix with the other ingredients.

4. Assembly

   1. Grill the tortillas, add the guacamole.
   2. Slice the duck and lay it on the guacamole.
   3. Add the salsa and sour cream.