Duck Barbacoa Tacos with Pineapple Salsa

For the Pineapple Salsa

• 200g fresh pineapple
• 1 small red onion
• 10g fresh coriander
• 2 tbsp lime juice (1 lime)
• 1 tsp chilli flakes (optional)

For the Filling

• 4x Gressingham Duck Legs
• 1 large onion
• 4 cloves garlic
• 4 tsp chipotle chilli paste
• 2 tsp ground cumin
• ½ tsp ground cloves
• 1 tsp dried oregano
• 2 bay leaves
• 2 tbsp cider vinegar
• 1 lime
• 300ml chicken stock
• 12-18 small soft tortillas

Pineapple Salsa

1. Peel, core and finely dice the pineapple. Finely dice the red onion and roughly chop the coriander. Mix in a bowl and stir though the lime juice. Add a pinch of salt and the chilli flakes if desired. This can be prepared up to a day in advance of serving.

Filling

1. Preheat oven 180°C/Fan 160°C/Gas Mark 4. Or set up slow cooker.
2. Heat a large casserole dish or large frying pan onto medium heat. Generously season the duck legs with salt and pepper. Place skin side down into the pan and allow to fry gently till evenly coloured (5-10 mins). Turnover and colour the other side (5 mins). Remove from the pan and place to one side or into the base of the slow cooker.
3. Whilst the legs are frying, thinly slice the onions and finely chop the garlic. When the pan is empty add the onion to the remaining duck fat and cook over medium heat for 5-10 mins until soft and sweet.
4. Add the garlic and cook for further 2 mins. Then add the chipotle paste, cumin, cloves, oregano and bay leaf. Stir and cook for 1-2 mins, being careful not to burn the spices.
5. Add the cider vinegar and juice from whole lime. Scrape anything stuck to the bottom of the pan then add the chicken stock.
6. For cooking in the oven return the duck legs to the pan, making sure they are evenly covered by the liquid. Allow to come up to a simmer then cover with a well fitting lid or tinfoil and place in the oven for 2 hours. Alternatively, pour the sauce from the pan over the legs in the slow cooker and cook on high for 4 hours.
7. When cooked, carefully remove the legs and shred the meat away from the bone (the skin and bones can be discarded). Once shredded place into a bowl and mix in some of the cooking liquid to keep moist.
8. This can be served immediately on some warm tortillas with pineapple salsa or allow to cool before storing in the fridge and reheating when required. Enjoy!