Deep-fried crispy tacos with duck confit and relish
Step up your taco game with Matt Tebbutt’s cheffy version – tangy cranberry relish compliments the crispy duck and slaw.
Ingredients
For the relish
- 50ml/2fl oz cider vinegar (to taste)
- 2 limes, juice only
- 25g/1oz light brown sugar
- 1–2 red chillies, chopped
- 1 bay leaf
- 250g/9oz fresh cranberries
- salt and pepper
For the tacos
- 4 gyoza wrappers (9cm/3½in diameter)
For the red cabbage
- ¼ red cabbage, finely shredded
- 1 garlic clove, crushed
- red wine vinegar, to taste
- 1 tsp cumin seeds, toasted and ground
- 1 tsp coriander seeds, toasted and ground
- 2 tbsp chopped fresh coriander
- 2 tbsp olive oil
- salt
For the duck
- 2 duck confit legs, or 1 goose confit leg
- 2 tbsp oil
- 1 garlic clove, minced
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh coriander
- freshly ground black pepper
To serve
- 200g/7oz soured cream
- 1 tbsp chopped fresh coriander
- 2 fresh jalapeño chillies, chopped
Method
To make the relish, heat the vinegar and lime juice in a saucepan along with the sugar, chilli and bay leaf. Add the cranberries and simmer for 30–40 minutes to soften. Taste and season with salt and pepper.
Meanwhile, prepare the tacos. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Use a pair of heatproof tongs to hold a gyoza wrapper and carefully fry half under the hot oil until crisp, then turn over and repeat so it’s in the traditional taco shape. Transfer to a plate lined with kitchen paper to drain, then season with salt and pepper. Repeat for all the gyoza wrappers.
To make the red cabbage, place the red cabbage in a bowl along with the garlic and a pinch of salt, massage lightly to mix then leave for 1 hour to soften.
Mix in some red wine vinegar and the crushed cumin. Taste and season with salt. Toss with the chopped coriander and set aside.
To make the duck, shred the meat from the confit leg. Heat the oil in a saucepan over a medium-high heat, then add the shredded duck along with the garlic, thyme and coriander. Fry until crispy.
To serve, spoon some red cabbage into a crisp taco. Add some meat, followed by the cranberry relish and a dot of soured cream. Garnish with some jalapeño slices and coriander.
