Pairs Well With
1 whole fresh duck breast
8 fresh corn tortillas
Salsa (recipe below)
Honey-Lime Dressing (recipe below)
Score the skin of the duck breast, being careful not to cut into the meat. Preheat oven to 400F. In an oven-safe skillet, sear the breast skin side down over medium-high heat for 6 to 8 minutes. As the duck fat renders out of the breast, remove with a spoon. When the skin is thin and crisping up, sear the meat side for about 30 seconds. Place the skillet in the oven and roast skin side up for 8 to 10 minutes, or until internal temperature reaches 140F. Let rest, then shred the meat. To assemble, place a handful of breast meat in the center of two, overlapping corn tortillas which have been warmed, preferably over an open flame. Top with fresh salsa. Add the mixed greens lighted tossed in Honey-Lime Dressing and serve open face or folded.
Fresh Heirloom Tomato Salsa
2 cups coarsely chopped heirloom tomatoes, a variety of colors
1 freshly picked cucumber, peeled, seeded and chopped
2 tablespoons red onion, chopped
1 garlic clove, minced
Half small jalapeno, ribs and seeds removed, finely chopped, or 2 tablespoons canned green chilies for milder salsa
Finely chopped cilantro, to taste
Salt and pepper, to taste
Mix all ingredients together and place in refrigerator so flavors can meld.
1/3 cup olive oil
3 tablespoons raspberry vinegar
Juice of 1 lime
1 tablespoon of honey
Mix the ingredients and season to taste with salt and pepper.
Makes four good sized tacos.
Try making variations of ultra-fresh salsa with the bounty of late summer's garden.