Deep-fried crispy tacos with duck confit and relish

1. 1

   To make the relish, heat the vinegar and lime juice in a saucepan along with the sugar, chilli and bay leaf. Add the cranberries and simmer for 30-40 minutes to soften. Taste and season with salt and pepper.

2. 2

   Meanwhile, prepare the tacos. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

3. 3

   Use a pair of heatproof tongs to hold a gyoza wrapper and carefully fry half under the hot oil until crisp, then turn over and repeat so it’s in the traditional taco shape. Transfer to a plate lined with kitchen paper to drain, then season with salt and pepper. Repeat for all the gyoza wrappers.

4. 4

   To make the red cabbage, place the red cabbage in a bowl along with the garlic and a pinch of salt, massage lightly to mix then leave for 1 hour to soften.

5. 5

   Mix in some red wine vinegar and the crushed cumin. Taste and season with salt. Toss with the chopped coriander and set aside.

6. 6

   To make the duck, shred the meat from the confit leg. Heat the oil in a saucepan over a medium-high heat, then add the shredded duck along with the garlic, thyme and coriander. Fry until crispy.

7. 7

   To serve, spoon some red cabbage into a crisp taco. Add some meat, followed by the cranberry relish and a dot of soured cream. Garnish with some jalapeño slices and coriander.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.