Slow-cooked duck tacos with pineapple salsa

Method

1. Heat the oven to 160°C/140°C fan/gas 3. Heat a splash of oil in the casserole/pan over a medium-high heat. Add the duck legs, skin-side down, and brown for 5 minutes.
2. Chop half the pineapple and whizz in a food processor with the tequila, stock, chipotle paste, chilli flakes and seasoning to make a smooth sauce. (Alternatively, use a bowl and a stick blender.)
3. Pour away any excess fat from the duck and add the whizzed sauce to the casserole or pan. Bring to a fast simmer, then put in the oven and cook, uncovered, for 2 hours.
4. For the pineapple salsa, finely dice the remaining pineapple and put in a bowl with the chopped red onion, chillies and most of the coriander. Add a splash of tequila and the juice of ½ lime, season and set aside.
5. Mix the chipotle mayo ingredients in a bowl and season. To serve, warm the tortillas in the oven. Slice the avocados, shred the lettuce and toss in a serving bowl with the juice of the remaining ½ lime and some salt and black pepper.
6. Using 2 forks, shred the duck meat, then mix back into the sauce (discard the skin and bones). Add a squeeze more lime and seasoning, then serve in the tortillas with the mayo, salad and salsa, remaining coriander and lime wedges for squeezing.