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