A twist on tacos

I had some duck legs and wanted to find a fun idea to serve them. I ended up making these duck tacos (next time I will have to make the tortillas as well). In this recipe I used some tortillas from the Homeboy Bakery in Los Angeles.

Ingredients:
2 duck legs
1 cup red wine
1 cup beef broth
1 clove garlic minced
1/2 small onion diced
2 tbsp olive oil
1 small cucmber julienned
Cilantro chopped
Sambal
Hoisin Sauce (or BBQ if desired)
Green onion
Salt
Pepper

Method:
1. Sautee garlic and onion in olive oil
2. Add the red wine and beef broth and reduce by 1/4
3. Add the duck legs and braise in a preheated oven (325 degrees) for 2-3 hours or until the meat slides off the bone.
4. When the meat is done, remove the duck from braising liquid and pat dry (this removes much of the excess oil from the outside)
5. Shread the duck meat and salt and pepper to taste
6. Baste a small amount of hoisin or BBQ sauce on warm tortilla and add duck, generous amounts of cucumber, some cilantro and sambal. Garnish with some fresh chopped onion and green onion.