ciao! cooks
4. Remove
from oven and
cool to room
temperature.
Place in fridge
overnight.
5. Warm duck
legs and pull
meat into bite
sized pieces.
Duck
Chilequiles
A traditional Mexican breakfast
is delicately elevated with
tender duck confit.
INGREDIENTS
Duck Confit
6 duck legs, shredded
2 Tbsp salt
2 Tbsp brown sugar
1 tsp orange zest
1/2 tsp black pepper
4 cups rendered duck fat
Sauce Colorado
22 Ancho chiles, seeded
2 Guajillo chiles, seeded
1/2 chipotle chile
6 garlic cloves, minced
1/2 white onion, diced
1 tsp Mexican oregano
1 tsp cumin, ground
1 tsp coriander, ground
1 Tbsp salt
4 cups chicken stock
1 1/2 cups canned tomatoes
Chilequiles
2 avocados, peeled/sliced
26
ciao! / apr/may / two thousand eighteen
1/2 cup sour cream
2 medium tomatillos, diced
1 jalapeño, thinly sliced
1/2 head iceberg lettuce, thinly
sliced
6 eggs (Nature's Farm)
1 1/2 cups cilantro leaves
6 corn tortillas (El Izalco
Market)
2 Tbsp green onion, sliced
1/4 cup pickled red onion
1 lime, juiced
Salt to taste
METHOD
Duck Confit
1. Mix salt, sugar, zest and
pepper. Coat the 6 duck
legs evenly in the mixture.
Refrigerate for 8-36 hours.
2. Preheat the oven to 250˚F and
warm duck fat in an ovenproof
dish.
3. Remove duck legs from fridge
and lightly rinse. Place in duck
fat and simmer. Cover dish and
place in the oven. Cook for
3 hours, or until completely
tender.
Sauce Colorado
1. In a large pot over
medium-high heat, add garlic
and onions, toasting until
black in spots (approximately 3
minutes).
2. Add remaining ingredients
and simmer until the chiles are
soft (approximately 45 minutes).
Blend on high speed until
smooth.
Chilequiles
1. Pre-heat oven to 350°F. Cut
corn tortillas into wedges.
Spread onto baking sheet
in a single layer. Bake for
approximately 6 minutes. Use
tongs to turn over.
2. Sprinkle with salt and bake
for another 6 to 9 minutes, until
golden.
3. Combine sauce Colorado and
shredded duck in a large, wide
pan on medium heat. Warm the
duck through, adding tortilla
chips. Simmer for 45 seconds.
4. Add sliced green onion and
juice of lime juice. Salt to taste.
5. Divide evenly among 6 plates.
Top each with lettuce, tomatillo,
avocado slices, sour cream,
jalapeño, fried egg, pickled
red onion and cilantro. Serve
immediately.
Yield 6 servings