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Rum-Duck Tacos with Crunchy Mango-Cabbage Slaw

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Serves 2

2 cups thinly sliced red cabbage
1/2 of a mango, sliced into matchsticks
1/4 cup chopped cilantro
2-3 teaspoons minced hot pepper
2 large scallions, thinly sliced on the diagonal (light green & white parts only)
1/4 cup chopped fresh cilantro
juice from one lime
2 teaspoons cider vinegar
salt, to taste

1 fully cooked rotisserie duck half, (or leftover cooked duck meat, or 2 large cooked boneless, skinless chicken thighs)
1 tablespoon of adobo sauce (from canned chipotle peppers in adobo sauce)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
pinch of ground allspice
splash of mango rum

4 small corn tortillas
2 oz crumbled queso fresco (a mild Mexican cheese; you could substitute feta)
1/2 of an avocado, diced

Preheat oven to 425F. Place tortillas on a baking sheet and lightly spray with nonstick cooking spray.

Toss together the cabbage, mango, cilantro, scallions, hot pepper, lime juice, cider vinegar and salt. Let sit, allowing flavors to blend, while you prepare the duck and tortillas.

Bake the tortillas for 10 minutes, or until crispy and lightly browned.

Meanwhile, remove the skin and bones from the duck meat and roughly chop it. (Or, chop up leftover cooked duck meat, without skin, or cooked boneless, skinless chicken thighs. Place in a bowl and add the adobo sauce, cumin, coriander and allspice; toss to coat.

Heat a skillet over medium heat, spray with nonstick cooking spray, and add the duck. Stir for a few minutes to warm through. Increase heat to high and add the rum (then step back!). When flames subside, cook for a couple more minutes, until the duck is lightly browned and slightly crispy in spots.

Assemble the tostadas by topping each tortilla with some of the flambed duck meat and the mango-cabbage slaw. Finish with diced avocado and crumbled queso fresco.