Duck Confit Tacos Recipe
Shredded duck, peanut chile de arbol blueberry salsa, pickled onions, cilantro & guacamole
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Ingredients
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Duck Confit Tacos Ingredients
Method
Duck Confit Tacos Directions
- 1
Prepare the Duck Confit
Rub the duck legs with salt and let them sit in the refrigerator for at least 12 hours. Rinse off the salt and pat dry. In a large pot or Dutch oven, submerge the duck legs in duck fat and cook on low heat for 2-3 hours until tender and falling off the bone.
- 2
Make the Blueberry Salsa
In a bowl, combine blueberries, peanut butter, chopped chile de arbol, and lime juice. Mix well and set aside.
- 3
Shred the Duck
Once the duck is cooked, remove it from the fat and let it cool slightly. Shred the meat with two forks.
- 4
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side.
- 5
Assemble the Tacos
On each tortilla, place a generous amount of shredded duck, top with blueberry salsa, pickled onions, fresh cilantro, and a dollop of guacamole.
- 6
Serve
Serve the tacos immediately while warm, garnished with additional cilantro if desired.