Octopus and Foie Gras Double Decker Tacos by Chef Alvin Schultz

Octopus and Foie Gras Double Decker Tacos by Chef Alvin Schultz

Posted by Alvin Schultz on April 29, 2020

Duck Fat Tortillas

350g AP Flour

60g Duck Fat                                                 

150g [Chicken] Broth

3g Baking Powder

Mix all ingredients in stand mixer fitted with dough hook. Kneed for 5 min or until dough is smooth and elastic. Wrap tightly in plastic wrap and rest for 30min.

Roll the dough into a 1” Diameter log, and cut into balls. Roll each ball into a thin disc using rolling pin, cook in dry pan over medium high heat. Flip as needed. Reserve in a warm space covered with a towel.

Duck Fat Refried Beans

One Can Black Beans, drained and rinsed.

1/3 White Onion

½ Medium Sized Tomato

Duck Fat – to taste, about 2/3 Cup1 Cup Chicken Broth

Tajin Seasoning – to taste.

Combine all ingredients into a pot and cook over medium heat until everything is tender. Mash using stick blender or potato masher. Reserve Warm.

Pico De Gallo

1 ½ Tomato, Seeded and Diced

1/3 Small White Onion, Diced

1 Jalapeno, Seeded and diced

Salt – To taste

Juice of 1 lime or other acidic product you have in your quarantine kitchen.

Mix all ingredients in a bowl. Taste. Adjust. Repeat.

Assembling the Tacos

In addition to the Flour tortillas, Refried Beans, and Pico De Gallo, you’ll need:

5-6 Mini Crispy Taco Shells (Blue Corn Prefered)

1/3 Head of Iceberg Lettuce, Shredded

1 Cup Tillamook Cheddar Cheese, Shredded

½ Cup Sour Cream or Crème Fraise

1 Pre-cooked Octopus Tentacle

3 pcs Super Frozen Foie Gras, each cut in half.

1oz Ghostpepper Bowfin Caviar

In a SCREAMING HOT pan, Sear the Foie for about 37 seconds per side. Reserve in a gentle warm space or on a 1/8 sheet tray resting on edge of the pan.

Sear the octopus in the remaining foie gras fat, about 2 min per side. Reserve warm.

Lay out your Duck Fat flour tortillas. Apply about 1.5 TBL of refried beans to each tortilla and spread to the edges. Tip each tortilla/bean situation with a crispy taco shell.

In the bottom of the crispy shell, put 2 tsp Sour Cream, 1TBL pico de gallo, 2-3 slices of seared octopus, shredded lettuce, cheddar cheese, and one [half] piece of seared foie gras. Top each piece of foie with ~1/8oz of Ghost Pepper Caviar. Serve Immediately. Vote for my video. Make tacos. Stay at home. Wash your hands.