Melissa Leong


2 – 4 people


  • 1 x 220g jar chipotle in adobo
  • 1-2L Massel chicken stock
  • 1-2 confit duck legs

To serve

  • Small white corn tortillas
  • Wombok, shaved
  • Red radishes, mandolined
  • Coriander leaves
  • Guacamole (below)


  • 1 avocado, mashed
  • 1 red eschalot, finely chopped
  • 1/2 lime, juiced
  • A good slug hot sauce
  • Salt and pepper to season



  • In a deep frying pan, place the duck stock and chipotle and combine over a medium heat. Add the duck legs and bring to a simmer. Cover for 5-10 minutes until heated through. Remove the legs and set aside to cool slightly before shredding. Reduce the liquid on the stove to a thick, sauce-like consistency and season with salt to taste
  • To serve, warm the tortillas in a pan and wrap in a tea towel until ready to serve
  • Top each warm tortilla with guacamole, duck meat and a little of the sauce. Top with cabbage and radishes and garnish with coriander. 

Our friends at Wine Selectors recommend pairing this dish with a Pinot Noir.

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