Blue Corn Tacos with Duck Leg Confit & Red Mole

I only just realized that I forgot to post this from last year’s Friendsgiving… here it is.

Why blue? They look purple to me.

I still stand by the confit method as the best way to cook duck legs. You can never go wrong with confit. And what better way to serve succulent shredded meat than with tacos? Two years ago, I used regular colored tortillas but I wanted the pop of color from the purple blue shells! Also, last year, I kept the legs and breasts separate. I like to switch it up from time to time. Don’t want my guests to get bored with my food!

The red mole here is from one of my good friends! I love it so much!

 

Plans for Friendsgiving 2018

I’m super late this year for my Friendsgiving menu. I hope this doesn’t become my new habit because the anxiety doesn’t help.

But here is what I have planned so far. Most of the courses are inspirations or almost near exact replicas from NYC restaurants (i.e. the first three courses). Please forgive me for any originality, it’s been a tiring and stressful year.

Scallop Crudo
Lemon Zest • Brown Butter • Chives
(1st course)

Roasted Kabocha Squash
Stracciatella • Pedro Ximénez • Pepitas
(2nd course)

Duck Leg Confit
Red Mole • Blue Corn Tacos
(3rd course)

Maple Lacquered Duck Breast
Apple Purée • Candied Pecans
(4th course)

Fudge Brownies
Chocolate Sculptures • Vanilla Ice Cream
(5th course)

Duck with 5 Spice

This was the second and main course to my Friendmas dinner of 2017.

Duck again! I just love duck and it’s the perfect bird for two people.

Here is Roasted Duck Breast, 5 Spice Duck Leg Confit Spring Rolls, Celeriac Purée, Pommes Fondant, Shanghai Bok Choy, Shimeiji Mushrooms, Carrot Ribbons, and 5 Spice Jus.

Duck Carnitas

This was the fourth course to my Friendsgiving 2017 dinner.

For those of you new to the site, and to me, I dislike turkey, which is why I always serve duck instead during the holiday. Besides, duck tastes better than turkey. I will even cook chicken before I cook a bleeping turkey!

I usually split the breast and legs for separate courses but this year, I decided to confit both parts and serve them up family-style with tortillas and other accoutrements. I was inspired from Cosme‘s Duck Carnitas – I’ve only read about it, I haven’t had a chance to go in and try it. Hopefully, this was equally amazing!

Along with the Duck Carnitas, I served it with Pickled Onions, freshly shaved Watermelon Radish, Serrano Peppers (not in photo), Micro Celery, Lime (not in photo), and warm Tortillas.

DSCN2761

Duck Leg Confit with Red Mole

This was a Duck Leg Confit with Red Mole and Fresh Salad in a Dijon Mustard Vinaigrette.

I managed to get my hands on this red mole recipe. It is absolutely amazing – spicy from the ancho peppers and velvety smooth from the chocolate. We should seriously jar this mole up and sell it!

5 Spice Duck Leg Confit & Egg

As a kid, I always loved eating salt cured duck eggs with my morning congee. However, I would only eat the yolk. The whites were always too salty. And I would look for the yolks in sticky rice and in mooncakes.

But I’ve never cooked with them, raw, or uncured. I had an interesting couple of days figuring out how to sous vide them properly and perfectly.

This is a Sous Vide Duck Egg with 5 Spice Duck Leg Confit, Spring Onion Purée, Julienned Cucumbers, Spring Roll Paper Crackers, and a 5 Spice Jus.