Duck Confit Taco Recipe
mole poblano, tomatillo salsa, shredded cabbage, crumbled cheddar
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck Confit
Season the duck legs with salt and pepper. Place them in a pot and cover with duck fat. Cook on low heat for 2-3 hours until tender.
- 2
Shred the Duck
Remove the duck legs from the pot and let them cool slightly. Shred the meat, discarding the bones and excess fat.
- 3
Assemble the Tacos
Warm the taco shells. Fill each shell with a generous amount of shredded duck, then top with mole poblano sauce, tomatillo salsa, shredded cabbage, and crumbled cheddar cheese.
- 4
Serve
Serve the tacos immediately with extra salsa on the side.
