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Lorenza Ávila

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Recipe

Duck Confit Tacos

2h 30 mins
Half
7
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The duck confit tacos are a very simple recipe if you already have the confit or you already buy it, if you want to make it at home here we will share the complete recipe.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 2 duck thigh
  • 1 tablespoon olive oil
  • 2 tablespoons sugar
  • 2 tablespoons salt
  • 1 bunch dill
  • 12 corn tortillas, or flour tortillas
  • 1 red onion, cut in julienne
  • 1 rosemary
  • 1 cup vinegar
  • 1 guacamole, To accompany

Preparation

Remove all the fat from the thigh, legs and any additional part of the duck. If you bought the duck without fat ask for duck fat separately.
In a deep bowl marinade duck leg with sugar, salt, rosemary, dill and olive oil.
In a small saucepan melt over low heat the duck fat and remove from heat. Let 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) to a very low heat. It is very important that you cook at a very low heat so that the duck cooks and does not get cold. Cook the duck for 2 hours
While the duck is cooking, boil the purple onion in the vinegar over medium heat for 30 minutes. Get out of the fire.
Remove the duck from the fat and let cool. The duck should have been very soft, crumble the duck with his hands.
Heat the tortillas in a pan or comal with a little oil.
Fill tortillas with duck confit and serve.

PRESENTATION

Accompany the tacos with the purple onions and the guacamole.

TIPS

You can also accompany the tacos with plum sauce or hoisin if you want a more oriental dish.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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