Title: Duck tacos
      Yield: 4 Servings
 
      1 tb Olive oil
      1 c  Julienned onions
      4 c  Duck confit, shredded
    1/2 c  Tamarind sauce
    1/4 c  Chopped green onions
     12 sm Flour tortillas
           Vegetable oil for frying
      1 c  Sour cream
           Juice of one lemon
      2    Avocados, seeded, peeled and
           Diced
           Juice of one lime
      1 ts Minced garlic
      1 c  Plus 2 tablespoons diced
           Tomatoes, peeled and seeded
      1 c  Grated Monterey Jack cheese
      2 c  Shredded lettuce
           Tabasco sauce
           Salt and pepper
 
  In a saute pan, over medium heat, add the olive oil. When the oil is
  hot, add the onions and saute for 1 minute. Add the duck confit and
  saute for 1 minute. Season with salt and pepper. Stir in the tamarind
  sauce and saute for 2 minutes. Season with salt and pepper. Stir in
  the green onions and remove from the heat. In a large skillet, heat
  the vegetable oil for frying. When the oil is hot, fry the tortillas,
  a couple at a time, until golden brown, about 2 minutes. Remove the
  tortillas from the oil and drain on a paper-lined plate. Season the
  tortillas with salt and pepper. In a small mixing bowl, whisk the
  sour cream, lemon juice and cilantro together. Season with salt and
  pepper. In another small bowl, combine the avocados, lime juice,
  garlic and 2 tablespoons tomatoes, together. Season the mixture with
  salt and pepper. To assemble, lay one tortilla in the center of each
  plate. Place 1/2 cup of the duck mixture on top of each tortilla. Top
  the duck meat with the shredded lettuce, tomatoes and cheese. Top
  with a second
  
  tortilla and repeat the latter procedure. Top each taco with the
  remaining tortillas. Garnish the tacos with the cilantro sour cream
  and guacamole.
  
  Yield: 4 servings