| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Niger |
Toohot03 |
12 |
servings |
INGREDIENTS
| 1 |
|
Roasted duck |
| 1 |
tb |
Duck fat; chicken fat or vegetable oil |
| 1 |
|
Onion; thinly sliced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 2 |
|
Roasted red bell peppers; peeled, seeded, |
|
|
; and julienned |
| 1 |
c |
Chipotle Salsa; see * Note |
| 1 |
tb |
Honey |
|
|
Freshly-squeezed lime juice |
| 1 |
|
Avocado; peeled, seeded, |
|
|
; and sliced |
| 12 |
sm |
Corn Tortillas; see * Note |
|
|
=== GARNISH === |
|
|
Chipotle Salsa |
INSTRUCTIONS
* Note: See the "Chipotle Salsa" and "Corn Tortillas" recipes which are
included in this collection.
Remove the duck meat from the bones, discarding all skin and sinew. Shred
meat. Heat the fat in a medium skillet over medium-high heat. Saute the
onion with the salt and pepper until translucent. Add the red peppers and
duck meat and cook, stirring frequently, until heated through. Keep warm.
Combine the Chipotle Salsa, honey and a squeeze of fresh lime juice. For
tacos, toast 12 small Corn Tortillas as for carnitas tacos. Divide the
filling and center on each tortilla. Top each with a tablespoon of salsa
and a slice of avocado, and serve. This recipe yields 12 tacos.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6162 broadcast 12-19 1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-01-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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