Duck Confit Tacos with Jicama Slaw

Instructions

1. 1

   Prepare the Citrus Slaw: In a medium bowl, whisk together 2 tbsp of lime juice, olive oil, honey, 1/4 tsp of salt, and the black pepper to create the dressing. Add the shredded green and red cabbage, sliced radishes, and half of the chopped cilantro. Toss everything together until well combined. Set aside to allow the flavors to meld for at least 15 minutes.

2. 2

   Make the Chipotle Crema: In a small bowl or a mini food processor, combine the Mexican crema, minced chipotle pepper, adobo sauce, the remaining 1 tbsp of lime juice, and the remaining 1/4 tsp of salt. Blend or whisk until the mixture is completely smooth. Taste and adjust the seasoning if necessary. Set aside.

3. 3

   Prepare and Heat the Duck Confit: Remove the duck legs from their packaging, scraping off and reserving 1 tbsp of the duck fat. Carefully peel off the skin. Using two forks, shred the duck meat from the bones; discard the bones. Heat the reserved duck fat in a large skillet over medium heat. Add the chopped shallot and cook until softened and fragrant, about 2-3 minutes. Add the shredded duck meat to the skillet. Cook, stirring occasionally, until the duck is heated through and develops crispy edges, about 5-7 minutes.

4. 4

   Warm the Tortillas: While the duck is heating, warm the corn tortillas. You can do this one by one in a dry cast-iron skillet or comal over medium-high heat for 30-45 seconds per side, or carefully over an open gas flame for a few seconds per side for a slight char. Stack the warm tortillas and wrap them in a clean kitchen towel or place them in a tortilla warmer to keep them soft and pliable.

5. 5

   Assemble and Serve: To assemble the tacos, lay a warm tortilla on a plate. Add a generous portion of the crispy duck confit, followed by a spoonful of the citrus slaw. Drizzle with the chipotle crema, then garnish with crumbled cotija cheese and the remaining fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the top.