Vietnamese Street Tacos (Edit recipe)

Pickled Red Cabbage and Carrots:

1. Combine all ingredients in a glass container or gallon zipper bag. Let it sit in the pickling liquid for as little as an hour or as long as overnight. The longer you let it sit, the more intense the flavor will be.

Vietnamese Street Tacos:

1. Rinse goose with cool water, pat dry with paper towels and set aside.
2. Add vietnamese seasoning blend spices to a mixing bowl can combine well.
3. Liberally season goose quarters with Vietnamese blend, add a few dashes of fish sauce and let marinate covered on the counter for an hour or up to 8 hours in the refrigerator.
4. Preheat the Instant Pot to medium heat in the Saute mode. Add duck fat to melt.
5. While duck fat is melting, slice onion into half moon rings.
6. Add onions to duck fat and season with sea salt.
7. Saute onions until they start to turn brown.
8. Add broth to deglaze.
9. Once deglazed, add goose to instant pot skin side up. Make sure you add the breasts first to avoid them drying out. Then add legs and wings.
10. Cover and cook on low for 10-12 hours.
11. When goose is done, carefully remove it from your cooker and let it cool slightly.
12. While goose is cooling, collect the cooking liquid along with cooked onion and blend it until super smooth. I use an immersion blender for easier clean up. Return cooking liquid to the Instant Pot.
13. Once goose has cooled enough to touch, remove the bones from the legs and wings. Shred the meat with a fork and return it to the cooker. Keep the heat on low but uncovered until ready to serve.
14. Serve on paleo tortillas with pickled red cabbage and carrots, green onions, cilantro leaves, sriracha mayo and the juice of a lime wedge.
15. Enjoy!