CRISPY DUCK TACOS
1 cooked 2-pound duck, chopped. In a bowl add 1/4 green cabbage finely chopped, 1 medium, chopped red onion, 1 bunch fresh cilantro chopped, 2 jalapeno peppers finely chopped, 1 minced garlic clove, 1/2 teaspoon seasoning salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne. Mix well and set aside. 16 corn tortillas, 8 ounces crumbled goat cheese, 2 firm chopped tomatoes, 1 large avocado thinly sliced.
In a heavy skillet add 1/4 cup of vegetable oil and heat to medium-high. Add a tortilla to the oil, when the tortilla heats up use two forks to flip the tortilla and fold it in half. Fry until a light golden brown on each side. Remove from the skillet and drain on a paper towel. Assemble the tacos. Serve with salsa, sliced red relishes, cilantro, and lime wedges.