Created by Giancarlo Perez-Scolari.
• 1 lb Duck Legs
• 1/2 cup Duck Fat
• 1 Fire Roasted Red
• Bell Pepper, peeled
• 8 Corn Tortillas
• 1/4 cup Red Wine Vinegar
• 1 tbsp Paprika
• 1 tbsp Tabasco Sauce 1 cup Red Wine
Duck confit: marinade duck legs in red wine overnight. Arrange duck legs in baking pan and cover with duck fat. Cover pan with foil and cook in 350 degree oven for 2.5 hours. Remove from over and shred. Tostada: in a pot over medium-high heat, add enough canola oil to submerge tortilla. Submerge tortilla and fry until golden brown. Remove and place on a paper towel to cool Sauce: in a food processor, blend pepper, red wine vinegar, paprika and Tabasco until smooth. Assemble: top tostada with shredded duck meat and sauce to taste.
Suggested Pairing: DAOU Reserve 1740.