![Duck Confit Tacos](https://cdn.statically.io/img/www.foodandwine.com/thmb/L1xqAxv9TykyVqy3cC54UoKBF_I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201101-xl-duck-confit-tacos-2000-eb9cec0e0b494e43a9c7f95791dd6171.jpg)
Ingredients
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1 large poblano
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1/2 pound plum tomatoes
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1/4 pound tomatillos, husked
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1 large garlic clove, unpeeled
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1 fresh red chile, seeded and chopped
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1 large scallion, chopped
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2 teaspoons fresh lime juice
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Salt
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4 confit duck legs
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1/2 cup low-sodium chicken broth
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3 tablespoons soy sauce
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1/2 teaspoon Chinese five-spice powder
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8 corn tortillas, warmed
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Cilantro sprigs, for serving
Directions
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Roast the poblano directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel, seed and chop the poblano.
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Preheat a cast-iron skillet. Add the tomatoes, tomatillos and garlic and cook over moderate heat, turning, until charred. Peel the garlic; transfer to a food processor. Add the tomatoes, tomatillos, poblano, red chile and scallion and pulse until chunky. Add the lime juice and season the salsa with salt.
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Microwave the duck at high power for 1 1/2 minutes, until the skin is warm. Remove the skin from the legs in 1 piece. Line a plate with paper towels and lay the skins on top. Microwave at high power for about 5 minutes, until the skin is browned and sizzling. Remove the skin from the paper towels and let cool completely. Cut the crisp skin into thin strips.
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Shred the duck meat. In a skillet, simmer the broth, soy sauce and five-spice powder. Add the duck and toss until heated through.
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Serve the tortillas with the salsa, duck, cracklings and cilantro.