Duck Tacos

• 1 tablespoon olive oil
• 1 cup julienned onions
• 4 cups duck confit, shredded
• 1/2 cup tamarind sauce
• 1/4 cup chopped green onions
• 12 small flour tortillas
• Vegetable oil for frying
• 1 cup sour cream
• Juice of one lemon
• 2 avocados, seeded, peeled and diced
• Juice of one lime
• 1 teaspoon minced garlic
• 1 cup plus 2 tablespoons diced tomatoes, peeled and seeded
• 1 cup grated Monterey Jack cheese
• 2 cups shredded lettuce
• Tabasco sauce
• Salt and pepper

1. In a saute pan, over medium heat, add the olive oil.
2. When the oil is hot, add the onions and saute for 1 minute.
3. Add the duck confit and saute for 1 minute.
4. Season with salt and pepper.
5. Stir in the tamarind sauce and saute for 2 minutes.
6. Season with salt and pepper.
7. Stir in the green onions and remove from the heat.
8. In a large skillet, heat the vegetable oil for frying.
9. When the oil is hot, fry the tortillas, a couple at a time, until golden brown, about 2 minutes.
10. Remove the tortillas from the oil and drain on a paper-lined plate.
11. Season the tortillas with salt and pepper.
12. In a small mixing bowl, whisk the sour cream, lemon juice and cilantro together.
13. Season with salt and pepper.
14. In another small bowl, combine the avocados, lime juice, garlic and 2 tablespoons tomatoes, together.
15. Season the mixture with salt and pepper.
16. To assemble, lay one tortilla in the center of each plate.
17. Place 1/2 cup of the duck mixture on top of each tortilla.
18. Top the duck meat with the shredded lettuce, tomatoes and cheese.
19. Top with a second tortilla and repeat the latter procedure.
20. Top each taco with the remaining tortillas.
21. Garnish the tacos with the cilantro sour cream and guacamole.

olive oil, onions, duck confit, tamarind sauce, green onions, flour tortillas, vegetable oil, sour cream, lemon, avocados, lime, garlic, tomatoes, grated monterey, shredded lettuce, tabasco sauce, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/duck-tacos-recipe.html (may not work)