Chef-owner Jon Young poaches duck legs for 40-60 minutes in chicken stock. He cools them, pulls the meat off and mixes it with cooked cherry bacon.He mixes equal parts of rendered fat from the bacon and corn oil. He adds garlic, cumin, dark chili powder, black pepper and salt and warms the mixture. He pours that over the duck.He mixes masa with sea salt, ground cumin, dark chili powder, paprika and garlic powder. He adds corn oil and slowly works in the broth he used to cooked the duck until ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?