Dimitri > wrote:

> Since you are experimenting with taco's and since the original
> Mole Poblano was developed by the nuns to be used with turkey
> I would be tempted to make a mole based sauce the could be
> drizzled onto the tacos - the care here is not to use so much
> that one overpowers the flavor of the duck.

Mole poblano, containing chocolate as a notable flavor, is
a natural match with turkey. Not sure about duck. My instinct
is that one of the red moles (rojo, colorado, coloradito) would
be a better bet. However, I see there are some "duck with
chocolate sauce" recipes out there so maybe it is a match.

There's also the question of how much sauce you want in a taco.
A taco main filling usually has the spices grilled into it
rather than layered on in a sauce, which would drip. That
said I did use a small fraction of red enchilada sauce
the last time I made duck tacos, in addition to dry chili
(and other) seasonings.

With leftover turkey, I usually make a turkey mole burrito,
figuring that a burrito can more reasonably be dripping with
sauce than a taco (although this again is subjective...)


Steve

Christine Dabney > wrote:

>I have decided what to use to top the tacos. I make this sweet and
>sour cabbage slaw...with green cabbage, red and green peppers, and red
>onion. It has an oil and vinegar dressing with mustard seeds in it.
>The dressing goes on hot, and then the salad chills. I am thinking of
>shredding the cabbage a bit coarser, as well as slicing the peppers
>into thin shreds instead of my usual dice.

>I think this would be a good counterpoint to the rich duck meat..to me
>it seems to need an acidy counterpart.

Sounds wonderful. The orthodoxy is that cabbage only goes
on fish tacos, but who cares about that. :-)


Steve

On Sat, 18 Apr 2009 13:34:43 -0600, Christine Dabney
> wrote:

>I have decided what to use to top the tacos. I make this sweet and
>sour cabbage slaw...with green cabbage, red and green peppers, and red
>onion. It has an oil and vinegar dressing with mustard seeds in it.
>The dressing goes on hot, and then the salad chills. I am thinking of
>shredding the cabbage a bit coarser, as well as slicing the peppers
>into thin shreds instead of my usual dice.

Sounds absolutely outstanding!! My compliments to the chef.

On Sat, 18 Apr 2009 14:11:18 -0600, Christine Dabney
> wrote:

> I am not sure I want to post
>my disasters on the blog yet...

There can NEVER be a disaster...just an opportunity to create. You
can do it.