If you are looking to cut back on red meat, duck is a great alternative. It’s rich and satisfying but has less saturated fat and duck contains more iron per serving than many other meats, including chicken, turkey, Cornish game hen and many cuts of beef. I find whole duck legs in the freezer section at New Seasons.
- 4 duck legs
- salt and pepper
- 1 T. duck fat (reserved from cooking the legs)
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/4 C. hoisin sauce, divided
- 1 T. rice wine or white wine
- 1/4 C. cilantro, chopped
- 1/4 C. diced green onions, about three
Heat the oven to 400 degrees. Place the duck legs in a roasting pan and sprinkle with salt and pepper. Roast for 30-40 minutes, or until the skin is crisp and the meat is pulling away from the ankle bones. Reserve 1 T. of the fat that accumulates in the pan. Allow the legs to cool until easily handled. Remove the skin and take the meat off the bones. Discard the skin (or feed it to your lucky dog or cat) and bones. Shred the meat into bite sized pieces. Heat the reserved fat in a skillet over medium heat. Add the shallot and garlic and stir fry for about two minutes. Toss the duck meat in the skillet with 2 T. of the hoisin sauce and the rice wine. Heat the tortillas in a damp paper towel in the microwave. Serve the duck inside the tortillas topped with more hoisin sauce and the cilantro and green onions.