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  • Recipe

Kashmiri Duck Birria Taco

Kashmiri Duck Birria Taco

Ingredients

  • 4 ea.
    Duck Legs, skin removed
  • 2 T
    Garlic-Ginger Paste
  • 2 ea.
    Whole Red Chilies
  • ½ tsp.
    Fennel Seeds
  • 4 ea.
    Green Cardamom Pods
  • 2 ea.
    Black Cardamom Pods
  • 4 ea.
    Whole Cloves
  • 4 ea.
    Star Anise
  • 250 g
    Onions, sliced
  • 60 g
    Tomato Paste
  • 40 g
    Red Chili Paste
  • 1 tsp.
    Meat Masala
  • ½ tsp.
    Turmeric Powder
  • ½ tsp.
    Coriander
  • ½ tsp.
    Fennel Powder
  • 2 ea.
    Cloves Garlic, chopped
  • 1 oz.
    Onions, chopped
  • ½ oz.
    Ginger, chopped
  • ½ oz.
    Green Chilies, chopped
  • 8 ea.
    Corn Tortilla
  • 100 g
    Cheddar Cheese, shredded
  • Red Chili Powder, to taste
  • Kosher Salt, to taste
  • Canola Oil, as needed
  • Pinch of Garam Masala
  • Butter, melted, as needed
  • Lime Wedges, as needed
  • Pico de Gallo, as needed
  • Cilantro Springs, as needed
  • Corn Tortillas, as needed

Preparation

Marinate the duck legs with ginger-garlic paste, red chili powder and salt overnight. Sear in oil on both sides and reserve in a braising pan.

Heat whole spices in oil until fragrant, and add onion; sauté until translucent. Add powdered spices and mix well, followed by tomato paste and chili paste. Add 16 ounces of water and pour over duck legs.

Cover and braise at 325°F until legs are fork tender for up to 3 hours; cool. Remove meat from the legs; set aside. Strain and reduce sauce to form the birria gravy. Season and taste.

Sauté garlic, ginger and green chilies until soft, and add duck with birria jus. Sauté and finish with cilantro.

Sear the corn tortillas on a hot plate. Add cheese and duck mixture, and fold the corn tortillas. Sear until golden brown on both sides. Brush with melted butter. Serve with lime wedges, jus and pico de gallo.

Executive Chef Sujan Sarkar / Baar Baar, Los Angeles