Duck Tacos from chef Jules Ramos at Chapel Grille

Mini Duck Tacos
8 4-inch flour tortillas
4 duck breasts
Slices of fresh avocado
3 radishes, sliced thin
2 scallions, sliced thin on a bias
¼ cup Salsa Macha (see recipe)
8 sprigs cilantro
Pickled Shallots (see recipe)
To prepare the duck: With a sharp knife, remove all of the sliver skin on the flesh side of the breast. Trim off the excess skin all around.
Flip over the breast onto the board so that the skin side is up. Carefully score the skin in a crisscross pattern about 1/8-inch apart. Season the skin side with salt only. Flip over breasts, season the flesh side with salt and pepper.
Put the duck breasts skin side down in a cold frying pan over medium heat. Do NOT use oil. Start to render off the fat.
Sear the breast until crispy. Flip over the breast only when the skin side is golden brown. Once you flip over the breast, cook to medium to medium rare only. It should take only 1 to 2 minutes depending on the thickness.
Remove the breast to a paper towel lined plate to rest for 5 to 7 minutes prior to slicing thin.
Pickled Shallots
¼ cup red wine vinegar
¼ cup water
3 shallots, sliced very thin
1 clove garlic, smashed with the side of the knife
1 bay leaf
10 peppercorns
1 teaspoon kosher salt
1 teaspoon sugar
6 coriander seeds
¼ teaspoon mustard seeds
Put the vinegar and water in a small pot and bring to a boil.
Put the other ingredients into a jar then pour the hot liquid over. Refrigerate once it comes to room temperature.
Salsa Macha
2 tablespoons canola Oil
4 cloves garlic, sliced thin
1 shallot, sliced thin
2 ancho chili peppers, stems and seeds removed
2 Guajillo peppers, stems and seeds removed
2 chipotle peppers with adobo
4 tablespoons cider vinegar
1 cup water
1 cup olive oil
¼ cup peanuts, roasted and chopped fine
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
1 teaspoon kosher salt
1 teaspoon dried Mexican oregano
In a pan over medium heat, add the oil then caramelize the garlic and shallots.
Add the chilies, vinegar, water and oil then lower the heat to low. Simmer the sauce until the chilies are tender.
Put the mixture into a food processor and pulse until well blended. Add the sesame seeds, peanuts and rest of ingredients and mix to blend only. You want the salsa to be chunky.
Chill completely until ready to use.
To assemble the tacos: Using a pair of metal tongs, warm heat up the tortillas over a range flame or, in the microwave for 30 seconds.
Put salsa matcha on each tortilla.
Divide the duck slices evenly among the tortillas. Add some avocado slices. The top with scallions, cilantro sprigs, scallions and sliced radishes. Add a little of the pickled shallots on top.
Serve with a bowl of salsa matcha.
Makes 8 tacos