Please enter the email you’re using for this account.
This recipe was part of the award-winning meal Chef Kanner served to the judges panel at the ‘Taste for Success’ event benefiting Torah U’Mesorah this past May. This salad is great served with fresh tortillas, almond crackers, or taco chips and salsa.
2 duck legs
1 jalapeno pepper, diced, pith and seeds removed
1 tablespoon coconut
juice of 1 lime or 2 tablespoons Tuscanini Lime Juice
2 tablespoons chopped cilantro
1 tablespoon olive oil
salt, to taste
pepper, to taste
Preheat your oven to 250 degrees Fahrenheit. Cover and roast duck legs (legs up) with olive oil, salt and pepper and any extra fat trimmings for the duck carcass.
Roast for two hours. Remove and allow to cool.
Once the duck has cooled, shred the meat from the legs. Add the remaining ingredients, toss and enjoy!
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation