Shredded Duck Confit Torta

Learn how to make this sensual DUCK CONFIT TORTA with Tabañero mayo and avocado.

For the duck confit
4 Duck legs
1 12 oz jar of duck fat
olive oil
1/4 c brown sugar
3oz Tabanero Sweet & Spicy
1 tbsp dried oregano
1 tbsp garlic powder
1 tbsp dried cumin powder
1 tbsp dried doriander

For the accompaniment
1 Bolillo Roll or Torta Bun
1/4 c chopped cilantro
1/2 quick pickled red onion (1/2 cup sliced red onion, 1/2 cup red wine vinegar, 1 tbsp sugar, 1/2 cup warm water, soak for 30 min.)
1 c shredded romaine heart
1 avocado, sliced
½ tbsp Tabanero
1 tbsp mayonnaise

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 simmer and cover with foil. Put into preheated 350...
See the full directions on my site

Nutritions

Calories
1762

Sodium
719mg
29% DV

Fat
87g
134% DV

Protein
84g
168% DV

Carbs
149g
50% DV

Fiber
20g
80% DV

Poultry Dinner Pan Fried French