INGREDIENTS

INSTRUCTIONS

In a saute pan, over medium heat, add the olive oil. When the oil is hot,
add the onions and saute for 1 minute. Add the duck confit and saute for 1
minute. Season with salt and pepper. Stir in the tamarind sauce and saute
for 2 minutes. Season with salt and pepper. Stir in the green onions and
remove from the heat. In a large skillet, heat the vegetable oil for
frying. When the oil is hot, fry the tortillas, a couple at a time, until
golden-brown, about 2 minutes. Remove the tortillas from the oil and drain
on a paper-lined plate. Season the tortillas with salt and pepper. In a
small mixing bowl, whisk the sour cream, lemon juice and cilantro together.
Season with salt and pepper. In another small bowl, combine the avocados,
lime juice, garlic and 2 tablespoons tomatoes, together. Season the mixture
with salt and pepper. To assemble, lay one tortilla in the center of each
plate. Place 1/2 cup of the duck mixture on top of each tortilla. Top the
duck meat with the shredded lettuce, tomatoes and cheese. Top with a second
tortilla and repeat the latter procedure. Top each taco with the remaining
tortillas. Garnish the tacos with the cilantro sour cream and guacamole.
this recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A31 broadcast 05-13-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-18-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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