Duck Confit Torta Recipe
"While duck confit may already be considered a delicacy on its own, Tabañero Hot Sauce and FOODBEAST decided that creating a duck confit torta recipe would be the next best thing. For some background, duck confit is one of the fanciest dishes. By cooking the duck legs in duck fat for several hours, duck confit is known to be remarkably delicious. FOODBEAST and Tabañero decided to elevate the succulence of this duck confit torta even more by searing the duck on a skillet. The torta is then topped with creamy, yet spicy Tabañero mayo, shredded romaine hearts, and sliced avocado."
Ingredients
- 4 duck legs
- 1 ounce jar of duck fat
- olive oil
- 1 cup brown sugar
- 3 ounce Tabañero Sweet & Spicy
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon dried cumin powder
- 1 tablespoon dried coriander
- 1 Bolillo Roll or Torta Bun
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In a roasting pan or stock pot, pour duck fat over your duck legs. If needed, add olive oil until the legs are covered. On the stove, bring fat up to a simmer and cover with foil. Put into preheated 350 degree oven and cook until duck is tender, approximately 2-3hrs. When tenderness is achieved, chill duck in the fat till fully cooled.
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In a roasting pan or stock pot, pour duck fat over your duck legs. If needed, add olive oil until the legs are covered. On the stove, bring fat up to a simmer and cover with foil. Put into preheated 350 degree oven and cook until duck is tender, approximately 2-3hrs. When tenderness is achieved, chill duck in the fat till fully cooled.
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In a skillet, sear duck until crispy with the reserved duck fat and season to taste. Mix mayo and Tabañero in a small bowl.
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In a skillet, sear duck until crispy with the reserved duck fat and season to taste. Mix mayo and Tabañero in a small bowl.