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