Crispy Skin Duck Tacos
- 2 duck breast, skin dried with paper towel
- 1/2 tsp. all spice
- 1 tsp. coriander seeds, crushed
- Splash of sherry vinegar
- Pinch of sugar
- 100ml chicken stock
- Pinch of salt and pepper
- La Banderita street tacos
- 1/4 pineapple, finely chopped
- 1 salad onion, finely chopped
- 1 long green chilli, seeds removed and finely chopped
- Zest and juice of 1 lime
Preheat the oven to 190C and remove the duck from the fridge at least30 minutes before cooking.
Season the duck with salt. Place the duck into an oven-safe pan, skin-side down and no oil required. Now turn the heat to low heat and gradually bring the heat up to medium. The aim is to render out the fat and form a crispy golden skin; this should take 4-8 mins. Sprinkle the spices over the duck breast. Turn duck and drain fat. Add vinegar, sugar and stock to pan without touching the skin and place in the oven to cook for a further 8-10 mins to cook. Remove and rest for 10 minutes.
To make the salsa, mix all of the ingredients together.
Cook the street tacos in a dry pan on a medium heat for 1 minute on each side. Keep warm in a clean tea towel.
Thinly slice the duck. Serve on warm tacos with a drizzle of pan juices and pineapple salsa.