I recently cooked a duck in the oven for a little celebration. I didn’t throw away the leftover bones, I froze them to make duck bone broth. I’m so much into bone broth lately that my freezer is starting to look like a paleontologist’s collection to my toddler’s delight. Well, when I strained the broth after I made the bone broth, a lot of meat still came out from the bones and broth, so I shredded it and made this easy, delicious tacos with prune sauce.
My 4 year old loved them, he will eat anything in a flour tortilla. We had them with a simple green salad made of romaine lettuce, drizzled with olive oil and apple cider vinegar. And finished with a hot cup of broth. Perfect for a cold rainy spring day.
serves 2 or 3
For the sauce:
1 cup water
1/2 cup balsamic vinegar
10 pitted prunes
2 tbsp honey
1/4 tbsp ground ginger
1/4 tbsp ground cinnamon
1 tbsp all- purpose flour
For the tacos:
1 cup and 1/2 duck shredded meat
Pour the water, vinegar, prunes, ginger and cinnamon in a pot and bring to a boil. Reduce heat and simmer until the prunes are soft and tender ( You can pre-soak the prunes for a few hours to make them easier to soften), 20 to 30 minutes. Add honey and stir. Combine the mixture with the flour in a blender and blend until smooth. Return to pot and simmer over low heat for about 10 minutes more. The sauce will be thick now.
Heat up the shredded meat in a pan, with a bit of broth or water so it doesn’t dry out. Warm up tortillas, just a tiny bit, so they are not cold and are flexible to roll out. Assemble the tacos. Cut each taco in half, so you get smaller tacos, and close them with toothpicks. When all tacos are assembled, heat up a tablespoon of coconut oil in pan, and add batches, turning them when they get golden on a side. Serve when they’re golden on the other side too, over a lettuce salad and pour the prune sauce over them.
Tip: toddlers love dipping theirs in the sauce, so serve the sauce separately in a small dipping dish.