Honeycrisp Apple and Duck Confit Tacos

A delectable fusion of flavors showcasing pickled honeycrisp apples and succulent duck confit, wrapped in a crispy apple shell.

Ingredients

2	Honeycrisp apples
1-½	Water
1-½	Cider Vinegar
¾	cup Honey--I recommend Lake Champlain Honey or Maple Syrup for a smokier/richer flavor
1	1\" piece of Ginger--finely sliced
½	teaspoon Kosher Salt
10	Whole Black or Pink Peppercorns
1	tablespoon Coriander Seeds
4	Limes
½	Lime juice\'s weight in water
2	tablespoons Sugar
	Kosher Salt
1	Whole duck--approx. 4-5lbs--whole or segmented, but you want the bones. OR at least 2 duck thighs!
10	Whole Black Peppercorns
6	Garlic Cloves
1	tablespoon Coriander Seed
1	Large Onion
2	Large Carrots
2	Jalapenos--1 red & 1 green
	Oyster Mushrooms
	Cilantro
	Extra Virgin Olive Oil
	Kosher Salt
	Cracked Black Pepper

Instructions

• 1. Preparation of Pickled Apples and Lime Syrup:
  2. To start, create the lime confit. Carefully peel the limes in long strips and finely julienne the peel. Juice the limes and combine the juice with an equal weight of water. Add sugar, salt, and the julienned lime peel to a pot, bring to a boil, then simmer on low heat for 1 to 1.5 hours. Strain and set aside.
  3. Next, in a large pot, combine water, vinegar, honey, ginger, coriander, peppercorns, salt, and lime scraps. Bring to a boil, then simmer for 5 minutes before letting it sit for 10 minutes.
  4. Meanwhile, peel and thinly slice the honeycrisp apples. Submerge the apple slices and cubes in the warm pickling liquid separately. Allow it to marinate in the fridge overnight.
  5. Preparation of Duck Confit and Accompaniments:
  6. For whole duck owners, debone and segment the duck. Render the fat from the duck skin in a pot. In another pot, create a stock using duck bones, onions, carrots, peppercorns, garlic, and cilantro. Reduce the stock until it thickens. Confit the duck thighs in rendered duck fat or olive oil with garlic, coriander, and peppercorns until tender.
  7. Shred the duck meat and crisp the skin. Sauté oyster mushrooms in duck fat. Drain and dry the pickled apples.
  8. To assemble the tacos, layer apple slices with shredded duck, jalapenos, oyster mushrooms, pickled apple cubes, crispy duck skin, and cilantro leaves. Drizzle with the prepared sauce and olive oil. Season to taste.
  9. Enjoy this delightful dish that combines the sweet tang of pickled apples with the richness of duck confit, without the worry of excessive carbs.

Jul 21, 2024