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Rich, tender duck confit shredded and piled into warm corn tortillas. Topped with a zesty citrus slaw and creamy chipotle sauce, these tacos are a gourmet twist on a classic.
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.
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.
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.
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.
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.
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Rich, tender duck confit shredded and piled into warm corn tortillas. Topped with a zesty citrus slaw and creamy chipotle sauce, these tacos are a gourmet twist on a classic.
This california recipe takes 40 minutes to prepare and yields 4 servings. At 963.78 calories per serving with 36.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Substitute the duck confit with shredded pork carnitas, pulled chicken, or crumbled chorizo for a different flavor profile.
For a vegetarian version, use shredded jackfruit sautéed with smoked paprika and cumin, or roasted sweet potatoes and black beans as the filling.
Instead of the citrus slaw, try a fresh mango salsa, pineapple pico de gallo, or quick-pickled red onions for a different kind of acidic crunch.
Swap the chipotle crema for an avocado-tomatillo salsa verde or a creamy cilantro-lime dressing.
Duck meat is a complete protein, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The fresh slaw, made from cabbage, radishes, and lime, is packed with Vitamin C, an antioxidant that supports the immune system, and Vitamin K, which is important for bone health.
Duck fat, similar to olive oil, is high in monounsaturated fat, which can help support healthy cholesterol levels when consumed as part of a balanced diet.
Duck confit is rich in flavor and also in fat, so these tacos are best enjoyed as an indulgent meal in moderation. The fresh slaw adds vitamins and fiber, but overall, it's a dish higher in calories and fat compared to leaner protein tacos.
A serving of three Duck Confit Tacos contains approximately 550-650 calories. This is an estimate and can vary based on the specific brand of duck confit, tortillas, and the amount of crema and cheese used.
Absolutely! This recipe is very versatile. Shredded pork carnitas, pulled chicken, or even crispy fish would be delicious substitutes for the duck confit.
To increase the heat, add another minced chipotle pepper to the crema, or add a pinch of cayenne pepper. You could also add thinly sliced jalapeños or serrano peppers to the slaw or as a garnish.
Yes, this is a great recipe for prepping ahead. The citrus slaw and chipotle crema can be made up to 24 hours in advance and stored in airtight containers in the refrigerator. The duck can also be shredded ahead of time. When ready to serve, just heat the duck and tortillas and assemble.
Store each component (duck, slaw, crema, tortillas) in separate airtight containers in the refrigerator for up to 2 days. To reheat, warm the duck meat in a skillet over medium heat until crispy again. Warm the tortillas just before serving. Do not assemble the tacos until you are ready to eat them to prevent them from getting soggy.