Ingredients
2 cups Shredded Confit Duck (approximately 4 legs and/or breasts)
16 oz. Duck Fat
1 cup Shredded Monterey Jack cheese
1 cup Dried cranberries
1 Orange zested
4 Sage Leaves minced
2 tsp. Thyme minced
16 Corn Tortillas
6 cups Canola Oil
2 Avocados
Juice of 1 Lime
Salt
Pepper
❃❃Makes 14 – 16❃❃
Preparation
Add the duck fat and duck legs and/or breasts to a slow cooker and cook on low for 4 – 6 hours. Once done remove from slow cooker, cool and once cooled shred with two forks.
Cut and mash two avocados, add juice of 1 lime and a pinch of salt and pepper. Set aside in refrigerator.
Mince sage and thyme. Soak cranberries in hot water for 5 – 10 minutes. Shred cheese and zest orange.
Place oil in heavy bottomed Dutch oven to fry taquitos.
Assemble
Combine duck, cheese, plumped cranberries, orange zest, sage, thyme, pinch of salt and a pinch of pepper in a bowl.
Wrap tortillas in a clean cotton towel and warm tortillas in microwave for approximately 30 seconds to soften.
Place 2 Tbsp. of mixture into the center of each tortilla, tightly roll and pierce with 2-3 toothpicks to keep shut. Place each on a sheet tray, covered with a damp dish towel, so tortillas don’t dry out.
Cook
Heat oil to 350 and when oil reaches temperature place 2 – 3 taquitos in oil with long tongs and cook until tortillas are crisp and slightly brown. Remove and drain on a cooling rack placed on a baking sheet. Continue until all taquitos are fried.
If not serving immediately keep warm in the oven at 200 on cooling rack on a cookie sheet. When ready to serve remove from oven, plate and serve with avocado sauce.
Note: I have also pre-wrapped the taquitos, placed them in a heating tray on low and had a counter-top fryer so guests can have a freshly fried taquito. Just have a fryer that has a basket and a splatter guard to cover when not in use.