Main Dish
Duck Confit Tacos with Roasted Tomatillo Salsa
Roth Estate
10309 Chalk Hill Road
Healdsburg, CA 95448
rothwinery.com
- RECIPE YEAR: 2019
- RECIPE BY: Foley Family Wines Culinary
- YIELD: Serves 8
- PAIRS WELL WITH: Roth Alexander Valley Cabernet Sauvignon
The elegance of our structured yet powerful Alexander Valley Cabernet Sauvignon pairs perfectly with the rich and savory flavors of the duck confit, while the acid of the roasted tomatillo salsa complements the rich, layered flavors of red currant, blackberry and dark chocolate.
Roasted Tomatillo Salsa
Ingredients:
- 1/2 pound tomatillos, husked and rinsed
- 2 garlic cloves, peeled
- 1 small jalapeño, halved and seeded
- 2 green onions, cut in half to separate white and green parts
- 1/2 bunch fresh cilantro
- 1 lime, juiced
Directions:
To prepare the tomatillo salsa, preheat the oven to 350°F. Place the tomatillos, garlic, jalapeño and white parts of the green onions on a baking sheet in a single layer. Roast until soft and beginning to char, 5 to 10 minutes. Let cool slightly, then transfer to a blender. Add the green parts of the green onions, the cilantro and lime juice and puree until smooth.
Tacos
Ingredients:
- 1 pound duck confit, shredded
- 1/2 cup butternut squash puree, warmed
- 8 corn tortillas, each 6 inches in diameter, warmed
- 1/2 cup Mexican crema
Directions:
To prepare the tacos, in a large bowl, stir together the duck confit and the tomatillo salsa (recipe above). Place a spoonful of the butternut squash puree on each tortilla and top with the duck confit mixture. Drizzle each taco with a spoonful of the Mexican crema and serve.
