Recipe by Ninja Kitchen
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For the duck
- 4 duck legs, approx 880g, skin pierced with point of knife
- Salt, as desired
- Ground black pepper, as desired
- 1 tbsp sunflower oil
- 1 medium pineapple, peeled, sliced, cored, divided
- 200ml chicken stock
- 3 tsp chipotle sauce, divided
- ½ tsp dried chilli flakes
- 1 small red onion, peeled and diced
- 1 small bunch of fresh coriander
- 2 limes
To serve
- Soft tortillas
- Salad leaves
- Sliced avocado
- Sour cream
- Sliced jalapeños
Utensils
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Step 1
Preheat oven to 160°C. and season the duck legs with salt and pepper.
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Step 2
Place the Ninja Classic Sauté pan on medium heat and add oil. Preheat for 2-3 minutes until hot. Add duck, skin side down and cook for 5 minutes until the skin is brown and crisp. Flip the duck and cook for an additional 5 minutes. Drain off any excess fat from duck.
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Step 3
While the duck is cooking, in a blender or food processor, blend half the pineapple with chicken stock, 2 teaspoons chipotle sauce and chilli flakes. Pour mixture into pan with duck. Bring up to the boil and then place the pan uncovered in oven. Cook for 2½ hours.
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Step 4
Finely dice the remaining pineapple. In a small bowl, mix the diced pineapple with the onion, remaining chipotle paste, chopped coriander and the juice of half a lime. Cut remaining limes into wedges. Season as desired and reserve.
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Step 5
When the duck is cooked, remove the pan from the oven then remove the duck from the pan. Skim off as much fat as possible from the duck. Place duck onto a chopping board and remove skin if desired. Use two forks to shred the meat. Discard the bones and any fat. Stir the shredded duck back into the pan with the pineapple sauce.
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Step 6
Serve the duck and salsa with tortillas, salad leaves, avocado, sour cream, sliced jalapenos and lime wedges.
