Duck Leg Fajita

I don't know how else to describe this than OMG! I know there are many ways to make fajitas, some simple, some more complicated, but I can definitely say if you want it to stand out, be unique and absolutely delicious, than you definitely have to make the effort and try this one out!

There is one major process and that is the Duck leg. It is lengthily in time, somewhat similar to a pulled pork or any braised meat, but apart from that it's quite simple. 

Remember, you can alter some of the ingredients and this gives you a guide as to how to make it, and again i'm sure there are possibly easier or better ways, but this worked to a charm. If I find a better version, I'll make sure to share it. But for now, here it is.

For all the sides, as I like to complicate my life and make things different but homey, I have made from scratch every component except growing my own vegetables, thus I'll start with one and you can try to make the others or buy them ready.. up to you!

For the duck, I purchase my legs frozen at the Asian market. Most grocery stores will sell you Duck confit legs at 14,99$ if not more the leg, which is not what you need for this recipe. I purchase high quality frozen airtight large legs, 3 in a pack for 11$.

Most might ask, Why Duck? It's a delicious, tasty and very nutritious meat. It offers high protein intake, minerals and much more. Read more and eat Duck .

I've had the privilege to learn and tasted the different angles of Duck as my dear man, Chris, has been importing Duck from France for over 6 years and knows much about it. Therefore I hope I'll get more Duck lovers to join!

Feel free to ask any questions regarding any Duck form... I'll get you the answer :)

Fact: While duck is poultry, it is very different from chicken and turkey, because it's a red meat. There is no white meat on duck. This means that a well-prepared duck breast eats more like steak than chicken and is slightly pink in the center when properly cooked to an internal temperature of 160 degrees F. Unlike other red meats, however, duck is very lean and low in saturated fat; therefore, better for you.

Ingredients for Duck

2-4 people 

Approx 3 to 3 1/2 hours total

Preheat oven at 450 degrees f

3 Duck legs thawed (Keep in the airtight package thawing in the fridge)

1 tsp Coriander seeds 

1 tsp Black whole pepper 

1 tsp Curcuma powder (or Turmeric if you don't have) 

1 tsp All spice powder or whole

1 tsp Salt 

3 Garlic cloves rough chop 

1 Onion chopped in 8

250ml broth preferably homemade or low sodium ready 

250ml orange juice 

Let's start:

In a mortar and pestel, preferably stone, grind all dry ingredients, keeping garlic to the end. Once all spices are ground, throw in the roughly chopped garlic and create a thick paste form. Unlike chicken, don't separate the skin from the Duck, rub the mixture all around and place skin up in a baking dish about 2 inch deep minimum, and place the onion chunks around the duck. (try using a smaller baking dish, squeezing the duck, but still flat)

NOTE: Weather you eat the skin or not, it is always recommended to cook your poultry or most other meat for that matter with its skin, as it holds most of the goodness. You can discard if you prefer afterwards. 

Place in the oven, center rack uncovered for approx 20 minutes. Remove from oven and lower oven to 300 degrees f. Gently pour broth and orange juice, half/half, around at the base of the Duck till you reach the skin. Do not cover the skin with broth as the skin is one of its best components when crispy. Cover with aluminum and cover if the baking dish has, creates a tighter air trap and moistens the meat very well. Place back center rack in the oven for about 2 1/2 hours. Preferably, don't remove from oven till about 2 hours to keep the steam in. The meat should come off quite easily from the bone. Remember, the texture is not like chicken, therefore it won't be falling off the bone as much as you'd expect, but it's quite tender to the mouth! When the duck legs have been Confit, the texture is juicer as the technique cooks the confit leg in duck fat… You get why it's more tender… 

While cooking, prep your other ingredients. Here is what I used;

Ingredients for "props" 

Tortilla bread (I made mine, you can buy ready made in various sorts, corn, flour etc.)

Homemade salsa 

Green onion in julienne 

Sour cream 

Avocado slices 

Ingredients for Homemade salsa 

2 Tomatoes 

1 small onion

1/2 cup loose fresh coriander 

1 lime  

Salt/Pepper to taste 

1 tbsp EVOO (extra virgin olive oil)
1 to 2 jalapeños depending the spicy level you like 

Dice tomatoes, onion in small cubes and toss in a bowl. Chop coriander and jalapeño, add to vegetables. Squeeze lime, add seasoning and EVOO and taste. Cover and keep in fridge till ready to eat. 

Ready to eat:

Remove Duck from oven once ready and let stand for a few minutes. Shred the meat with forks into a bowl and add some of the sauce to keep it moist. 

Set your table with all ingredients except Tortilla breads. Set a skillet on med/high heat, drizzle a little EVOO and with a paper bowl, spread the oil around the pan. Place a tortilla bread, ready made as well, and pan heat less than 1 minute each side. Remove the bread once golden and puffy, and spread the same paper towel with remaining oil for the next bread. This technique definitely gives it a better crunch to your tortilla.

Enjoy and love to read your comments

Sincerely 
T @stuffedfaces