Milo Salehi and Chef Arnold Eric Wong of The Beehive suggest pairing their Shift Drinks: Reposado Edition cocktail with the chef’s Duck Taco recipe. Their marinade has nutty and earthy background flavors that pair nicely with tequila, and the Asian ingredients go well with the Mortar & Pestle’s coconut agave. The addition of dark cocoa, coffee, and cinnamon tie in with the mole bitters.
- 1/4 cup natural sesame seeds, partially ground
- 2 oz red curry paste
- 2 oz red miso
- 4 oz mirin
- 1 oz honey
- 3 oz dry sherry
- 1 1/2 oz soy sauce
- 1/2 oz fish sauce
- 1 Tbsp garlic, minced
- 2 Tbsp ginger, minced
- 1/2 cup scallions
- 1/4 cup cilantro, minced (leaves and stems)
- 1 1/2 Tbsp coffee grounds, espresso grind
- 1 tsp ground cinnamon, preferably Ceylon
- 2 tsp dark cocoa powder
- 2 oz avocado oil
- 2 oz toasted sesame oil
- 1 Tbsp cilantro, minced
- 1 small jicama, peeled and julienned
- 1/2 red onion, thinly sliced
- 1 Tbsp lime juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Pekin duck breast (Pekin ducks—aka Long Island ducklings—are the variety many think of when they think of duck meat. Pekin duck breasts are somewhat similar to chicken breasts in size and shape, with a robust dark meat flavor and a layer or intensely tasty fat beneath their skin.)
- soft corn tortillas
- Mix all ingredients together.
- Toss all ingredients together.
- Sous vide for 2–2.5 hours at 135°F.
- Warm the tortillas.
- Shred the duck and place it into the tortillas.
- Top with the slaw.