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Tacos.
Sear and shred the legs. Warm your tortillas over a flame or in a skillet. Brush on some hoisin sauce, add the duck, and garnish with your choice of toppings. Shaved radish, pickled red onions, and a brunoise of jalapeno and yellow/red bell peppers work well. Or go with a shredded/julienne-peeler-thing mix of cucumber, carrot, and dikon. Or whatever.
Tacos.
By vox,
