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Deep-fried crispy tacos with duck confit and relish
Fruit and vegetables
2
limes
, juice only
1–2 red
chillies
, chopped
250g/9oz fresh
cranberries
salt and
pepper
¼
red cabbage
, finely shredded
1
garlic
clove, crushed
1 tsp
coriander
seeds, toasted and ground
2 tbsp chopped
fresh coriander
1
garlic
clove, minced
1 tsp chopped fresh
thyme
1 tsp chopped
fresh coriander
1 tbsp chopped
fresh coriander
Tins, packets and jars
2 fresh jalapeño chillies, chopped
Cooking ingredients
50ml/2fl oz cider
vinegar
(to taste)
25g/1oz light
brown sugar
1
bay leaf
red wine vinegar
, to taste
1 tsp
cumin
seeds, toasted and ground
2 tbsp
olive oil
salt
2 tbsp
oil
freshly ground
black pepper
Dairy, eggs and chilled
200g/7oz
soured cream
Meat, fish and poultry
2
duck confit
legs, or 1 goose confit leg
Other
4 gyoza wrappers (9cm/3½in diameter)
Back to recipe
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