Texas Pete® Duck Confit Mulitas
Recipe courtesy of Daniel Corey, Executive Chef, Cliff Royal Sonesta
Sponsor: Texas Pete
Sous Vide Duck Confit:
- 16 duck Legs
- 10 oz Texas Pete® Original Dust
- 16 pc fresh thyme
- 2 in fresh ginger, peeled and sliced into 8 pieces
- 4 fresh bay leaves, cut in half
- 2 gal duck fat, melted
- 8 Cryovac bags, large enough to hold 2 duck legs each
Pickled Red Onions:
- 2 red onions, thinly sliced on mandoline
- ½ c apple cider vinegar
- ½ c red wine vinegar
- 1 ½ c water
- ¼ c sugar
- ¼ oz salt
- 2 star anise pods
- 5 whole cloves
- ½ cinnamon stick
Avocado Mousse (Yield 1 pt):
- 3 avocados
- 1 lime, juiced
- 1 tsp ascorbic acid
- 1 Tbsp salt
- 1 ½ c cold water
- 32 oz Crema Cacique
- 2 Lime, juice and zest
- 48 corn tortillas
- 5 lb shredded Monterey Jack cheese
- 2 yellow onion, finely chopped and sautéed
- 12 oz Texas Pete® Cha! sauce
- 2 bunches cilantro leaves, picked
- 2 lb queso fresco, crumbled
For the Sous Vide Duck Confit:
- Lay duck legs in a stainless steel hotel pan in a single layer skin-side up. Wearing gloves, generously coat each of the duck legs with the Texas Pete® Original Dust. Turn the legs over and repeat the process. Gently massage the dust into each leg. Place legs flesh-side up in a single layer, cover with plastic wrap and leave in cooler overnight.
- The next day, preheat immersion circulator or Combi Oven (full steam) to 68°C/155°F.
- Remove duck legs from pan and rinse under cool water. Pat dry and place duck legs in Cryovac bags 2 per bag. To each bag add 2 pc thyme, 1 pc ginger, ½ bay leaf, and 8 oz melted duck fat, then seal at 100%.
- Place duck legs in Combi Oven and cook for 36 hours. Once done, remove from oven and place in ice bath to cool completely before storing in the cooler.
- When ready to prepare the mulitas, gently warm legs in the bags then remove, take off the skin and gently shred the meat wearing gloves.
For the Pickled Red Onions:
- Soak onions in cold water for 1 hour.
- Bring remaining ingredients to a boil. Reduce to simmer for 1 minute.
- Cool mixture, then pour over onions. Let sit at room temp for 1 hour before placing in cooler.
For the Avocado Mousse:
- Scoop avocado flesh into a blender. Add lime juice, salt, ascorbic acid and 1 c of the water.
- Blend on medium-low, then slowly add in the additional ½ c of water as needed.
For the Lime Crema:
- Juice and zest limes.
- Combine juice and zest with crema cacique.
For the Mulitas (per serving):
- Lay 1 tortilla on a cutting board and cover with a generous layer of Jack cheese, 2 Tbsp of sautéed onion, and 3 oz of shredded duck confit. Using a large spatula, transfer to a HOT flat top, coated with a little oil and place another tortilla on top, covering the fillings.
- Let cook for 2 minutes, pressing down on the mulita as the cheese inside melts. Flip mulita and pressing again, cook the mulita long enough to ensure both sides are browned and slightly crispy.
- Transfer to a cutting board and cut in half, then place on an 8-in plate.
- Top in this order: Avocado Mousse, Cha! Sauce, Lime Crema, Pickled Red Onions, cilantro leaves, queso fresco.
From the 2023 Top 10 Trends issue of Flavor & The Menu, for chefs and menu developers. Read full issue online.