Developed by Tacofino Restaurants’ regional executive chef Stefan Hartmann, these are not your typical tacos. Stuffed with roasted duck, shiitake mushrooms, dried apricots, seared corn, and black-garlic mayo, they’re worth the extra effort and will wow your football-fan friends.
Photo credit: Tacofino
Yields 12 corn tortillas
1 whole duck
Salt, to marinate
Rub duck generously with salt and marinate overnight. Add a bit of water to a braising pan and pre-heat oven to 180°C. Cook the duck at 180°C for 55 minutes and then increase oven temperature to 215°C for an additional 20 minutes. The duck should be beautifully roasted. Remove from oven and allow to sit for 30 minutes. Chop into thumbnail-sized pieces and set aside. Reserve duck fat to sear tortillas.
12 dried apricots
100 mL water
30 g (1 oz.) white wine vinegar
25 g (5 tsp) sugar
5 g (1 tsp) salt
Bring water to a boil and add vinegar, salt and sugar. Pour liquid over dried apricots and allow mixture to sit for 2 hours. Slice apricots into quart-sized pieces and set aside.
12 Shiitake Mushrooms
20 mL (4 tsp) soy sauce
5 mL (1 tsp) sesame oil
2 sprigs of cilantro
1 lime (juice)
Clean mushrooms and remove all mushroom stumps. Place into a bowl and season with soy sauce, sesame oil, cilantro and lime juice. Line a tray with parchment paper and place each mushroom side-by-side on a tray with mushroom caps facing up. Cover mushrooms with another layer of parchment paper and place another tray directly on top of mushrooms. Preheat the oven to 180°C and cook for 16 minutes. With the weight of the tray still on top of the mushrooms, allow to cool. Slice mushrooms and set aside.
1 fresh corn cob
Salt, to taste
Garlic, to taste
Pepper, to taste
Olive Oil, to coat the pan
Clean corn and heat a roasting pan. Sear corn kernels and season with garlic, salt and pepper (as desired).
Black garlic mayo
150 g Mayo
2 Tbsp. black garlic puree
1 Tbsp. roasted garlic
Lime Juice, to taste
Chili powder, a pinch
Add all ingredients to a Thermomix and blend until smooth.
Putting it all together:
- Sear the chopped duck meat. Set aside and keep warm until tortillas are ready.
- Sear corn tortillas in duck fat until golden brown. They should not get too greasy.
- Add duck meat onto tortilla shell.
- Add a dollop of black garlic mayo.
- Add the seared corn and sliced Shiitake mushrooms.
- Add the jalapeños and cilantro.
Finish the taco by adding the sliced apricots and add a squeeze of fresh lime.