Duck Confit Tacos

Ingredients

• 0.5 teaspoon five-spice powder chinese
• 45 servings cilantro sprigs for serving
• 8  corn tortillas warmed
• 4  confit duck legs 
• 1 large garlic clove unpeeled
• 2 teaspoons juice of lime fresh
• 0.5 cup chicken broth low-sodium
• 0.5 pound plum tomatoes 
• 1 large poblano 
• 1  chile fresh red seeded chopped
• 45 servings salt 
• 1 large scallion chopped
• 3 tablespoons soya sauce 
• 0.3 pound tomatillos husked

Equipment

• food processor
• frying pan
• paper towels
• broiler
• microwave

Directions

1. Roast the poblano directly over a gas flame or under the broiler, turning, until charred.
2. Let cool. Peel, seed and chop the poblano.
3. Preheat a cast-iron skillet.
4. Add the tomatoes, tomatillos and garlic and cook over moderate heat, turning, until charred. Peel the garlic; transfer to a food processor.
5. Add the tomatoes, tomatillos, poblano, red chile and scallion and pulse until chunky.
6. Add the lime juice and season the salsa with salt.
7. Microwave the duck at high power for 1 1/2 minutes, until the skin is warm.
8. 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.
9. Remove the skin from the paper towels and let cool completely.
10. Cut the crisp skin into thin strips.
11. Shred the duck meat. In a skillet, simmer the broth, soy sauce and five-spice powder.
12. Add the duck and toss until heated through.
13. Serve the tortillas with the salsa, duck, cracklings and cilantro.