This recipe was part of the award winning meal Chef Kanner served to the judges panel at the 'Taste for Success' event benefiting Torah U'Mesorah this past May. This salad is great served with fresh tortillas or taco chips and salsa.
- 2 duck legs ? -
- 1 jalapeno pepper, diced, pith and seeds removed ? -
- 1 tbsp coconut ? -
- Juice of 1 lime ? -
- 2 tbsp chopped cilantro ? -
- 1 tbsp olive oil ? -
- Salt and pepper to taste -
Preheat your oven to 250 degrees. Cover and roast duck legs (legs up) with olive oil, salt and pepper and any extra fat trimmings for the duck carcass.
Roast for 2 hours. Remove and allow to cool. ?
Once the duck has cooled, shred the meat from the legs. Add the remaining ingredients, toss and enjoy!