Duck Confit Tacos

Duck confit tacos are a very simple recipe if you already have the confit or buy it already made; if you want to make it at home, here we share the complete recipe.
Ingredients
4
Servings
  • 2 duck thigh
  • 1 tablespoon olive oil  1 tablespoon olive oil
  • 2 tablespoons sugar  2 tablespoons sugar
  • 2 tablespoons salt  2 tablespoons salt
  • 1 bunch dill
  • 12 corn tortillas, or flour tortillas 12 corn tortillas, or flour tortillas
  • 1 red onion, julienne sliced 1 red onion, julienne sliced
  • 1 rosemary 1 rosemary
  • 1 cup vinegar 1 cup vinegar
  • 1 guacamole, for garnishing
Preparation
2h 30 mins
0 mins
Medium
  • Remove all the fat from the leg, the thighs, and any additional part of the duck. If you bought the duck without fat, ask for duck fat separately.
  • In a deep bowl, marinate the duck leg with sugar, salt, rosemary, dill, and olive oil.
  • In a small pot, melt the duck fat over low heat and remove from heat. Let it cool for 10 minutes and add to the deep bowl with the duck legs.
  • Cook the duck leg in a pot with the marinade (including all the duck fat) over very low heat. It is very important to cook it over very low heat so that the duck cooks and does not fry. Cook the duck for 2 hours.
  • While the duck is cooking, bring the red onion to a boil in vinegar over medium heat for 30 minutes. Remove from heat.
  • Remove the duck from the fat and let it cool. The duck should be very tender, shred the duck with your hands.
  • Heat the tortillas in a skillet or griddle with a little oil.
  • Fill the tortillas with duck confit and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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