Duck Confit Tacos

1. 1

   Roast the poblano directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel, seed and chop the poblano.

2. 2

   Preheat a cast-iron skillet. Add the tomatoes, tomatillos and garlic and cook over moderate heat, turning, until charred. Peel the garlic; transfer to a food processor. Add the tomatoes, tomatillos, poblano, red chile and scallion and pulse until chunky. Add the lime juice and season the salsa with salt.

3. 3

   Microwave the duck at high power for 1 1/2 minutes, until the skin is warm. Remove the skin from the legs in 1 piece. Line a plate with paper towels and lay the skins on top. Microwave at high power for about 5 minutes, until the skin is browned and sizzling. Remove the skin from the paper towels and let cool completely. Cut the crisp skin into thin strips.

4. 4

   Shred the duck meat. In a skillet, simmer the broth, soy sauce and five-spice powder. Add the duck and toss until heated through.

5. 5

   Serve the tortillas with the salsa, duck, cracklings and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.