Duck Confit Tacos

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1 large poblano

1/2 pound plum tomatoes

1/4 pound tomatillos, husked

1 large garlic clove, unpeeled

1 fresh red chile, seeded and chopped

1 large scallion, chopped

2 teaspoons fresh lime juice


4 confit duck legs

1/2 cup low-sodium chicken broth

3 tablespoons soy sauce

1/2 teaspoon Chinese five-spice powder

8 corn tortillas, warmed

Cilantro sprigs, for serving

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