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1
Combine the honey, tamarind concentrate, lime juice, garlic and chiles in a saucepan, bring to simmer and cook for 15 minutes.
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2
Remove from the heat and let cool for 10 minutes.
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3
Transfer to a food processor, season with salt and pepper and process until smooth.
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4
Pour into a bowl and let cool.
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5
Preheat a charcoal grill for medium-low and medium direct heat, and indirect grilling.
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6
Have ready a squeeze bottle filled with water to handle flare-ups.
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7
Score the duck breasts with a sharp knife to make a diagonal cross-hatch pattern and sprinkle with salt and pepper.
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8
Place the duck on the grill, skin-side down, and cook, uncovered, until the skin is nicely browned, about 15 minutes.
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9
If the flare-ups are too great, or the duck browns too quickly, move the duck occasionally over the indirect heat, and then back to direct heat.
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10
Once almost all of the fat has rendered and the skin is a deep golden brown, flip the duck over, move over medium heat, brush generously with the tamarind glaze and continue grilling until an instant-read thermometer reaches 140 degrees F for medium-rare, about 5 minutes.
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11
Remove the duck to a cutting board, brush with more of the glaze and let rest for 5 minutes before slicing on the diagonal into 1/4-inch-thick slices.
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12
Spread some glaze on the corn tortillas.
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13
Top with some duck slices, Pineapple Relish, Pickled Onions and cilantro leaves.
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14
Preheat a charcoal grill for direct medium-high heat.
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15
Brush the pineapple slices with oil and sprinkle with salt and pepper.
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16
Grill the pineapple until charred on both sides and just cooked through, about 2 minutes per side.
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17
Remove the pineapple, cut into dice and place in a bowl.
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18
Add the green onions, serrano chiles, lime juice and 2 tablespoons canola oil and toss.
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19
Add the cilantro and toss again.
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20
Taste, season with salt and pepper, and add more oil, if desired.
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21
Let sit at room temperature for 30 minutes before serving.
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22
Combine the lime juice, vinegar, sugar and salt in a small saucepan, bring to a boil and cook until the sugar and salt dissolves.
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23
Remove from the heat and let cool for 5 minutes.
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24
Pour the liquid mixture over the onions and mix to combine.
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25
Top the onions with a small plate to weigh down slightly, cover with foil or plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
