Duck Confit Flautas

Duck Confit Flautas

Ingredients

  • 4 duck legs
  • garlic
  • ginger
  • your fav salsa
  • cabbage
  • vinegar
  • peppercorns
  • thyme
  • tortillas
  • crema
  • cotija cheese
  • lime
  • radish

Instructions:

  • Add duck legs to a mixing bowl with a handful of salt, a handful of peppercorns, minced garlic, minced ginger, and a handful of fresh thyme
  • Mix and let cure in fridge overnight
  • Thinly slice a purple cabbage and add to mason jar with smashed garlic, a big pinch of salt, and peppercorns
  • Fill jar with white wine vinegar, give it a shake and let sit in fridge overnight
  • Wash duck off and trim any excess fat, then add to a roasting dish with ginger garlic and thyme
  • Fill roasting dish with duck fat until it covers the duck
  • Roast at 275* for around 2 and 1/2 to 3 hours or until duck is easily falling off the bone
  • Fry skin side down in a pan until skin is extremely crispy
  • Remove from heat
  • In a mortar and pestle, grind together 5 cloves of garlic, a large knob of ginger, and two serrano peppers with a big pinch of salt
  • Add to a pan to fry for a minute
  • Add your salsa to the pan
  • Using your hands, pull the duck meat off the bone and break apart
  • Add to pan and mix with you ginger/salsa blend
  • Remove from heat
  • Microwave tortillas or dip in hot oil to soften them up
  • Fill tortillas with pulled duck mixture
  • Fry in canola oil at 350* until flautas are crispy and golden brown
  • Stack and top with your pickled cabbage, salsa, crema, cotija cheese, cilantro, radishes and lime
Back to blog