Chipotle duck and plum tacos

Simple chipotle duck and plum tacos for a fun twist on classic seasonal combinations

Plums are an underrated star of the summer in my opinion!

These might sound like a bit of a strange fusion at first: chipotle duck and plum tacos. Typically, duck and plum is a combo associated with Asian flavours, not Mexican. But if you forget about those connotations it actually makes perfect sense. This dish has all the salt, fat, acid and heat that a dish needs (as per Samin Nosrat’s doctrine) with a touch of smokiness and sweetness in the sauce to quite literally sweeten the deal.

The mix of textures as well from the soft plums to the succulent duck and crispy skin are absolutely incredible, I thoroughly loved this recipe and considering the impact of flavours and textures it was relatively really easy and quick to put together!

The real trick is using confit duck leg to achieve our carnitas, and making sure the skin gets cooked all the way through.

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Ingredients (serves 2):

Duck Carnitas:

2 Confit duck legs

Chipotle Plum Sauce:

1 Tbsp EVOO

1 White onion

2 Garlic cloves

2 tsp Chipotle paste

1 tsp Cumin

1 tsp Chili

1/2 tsp Cinnamon

2 Plums

S&P

Salsa:

1 Spring onions

2 Limes, zested

1 1/2 Limes, juiced

2 Plums

Salt

6 Corn tacos (soft shells)

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Method:

1. Preheat the oven to 180 degC

2. Remove the confit duck legs from their tin and lay them out on a perforated baking tray on top of a baking sheet. The aim is to allow fat to drain off as it melts. Bake them for 20 minutes until the skin is golden brown

3. In the meantime, make the chipotle sauce: In a saucepan, sweat off the diced onion in the EVOO on medium heat, then add the crushed garlic cloves and spices and cook off for 1 minute

4. Dice 2 plums and add to the saucepan, cook on low heat for 10 minutes

5. Once the plums are cooked through and soft, blend the the sauce using a stick blender until smooth

6. Take the duck legs out of the oven after 20 mins. Using two forks, remove the skin from the duck legs. Place the legs in a plate to the side and cover them with foil to keep warm. Flatten the skins out onto the perforated tray, golden side down. Place back in the oven for 10 minutes until the other side has turned golden

7. Leave the skins to cool down fully (do not cover them, they'll go soft and soggy!)

8. Prepare the salsa: Thinly slice the spring onion, then add it to a bowl with the zest of 2 limes and juice of 1 and 1/2. Dice 2 plums and mix in into the bowl, season with salt to taste

9. Prepare the duck carnitas by pulling apart the meat on the duck legs using 2 forks and removing the bones

10. Once the crispy skins are cool, break them apart into small pieces using your fingers

11. Warm the corn tortillas in a pan or microwave as per pack instructions

12. All the elements are ready, assemble on the table and voila, enjoy!

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Detailed Video: