Duck Confit Tacos


  1.  Heat Duck leg confit in a saute pan on low with a little stock
  2. Make the slaw with shaved jicama, diced mangos, orange juice, mayo and a little cumin with s & p
  3. Make crema using sour cream and lime juice with some chopped cilantro, mix together and place in squeeze bottle

  4. Heat Tortilla shell on grill or flat grill. Place slaw mixture on the bottom, top with duck legs meat, then top with a squeeze of crema and top with cheese, and a wedge of lime. Serve with Warm tortilla chips


  • 3 tbsp cilantro, fresh, chopped
  • 3 tbsp cheese, cotija
  • cumin, to taste
  • 1/2 tsp jicama(s), shaved
  • 3 limes lime juice, fresh squeezed, plus 6 lime wedges
  • 4 oz mangos , Sliced
  • 12 oz Maple Leaf Duck leg confit meat
  • 3 tbsp mayonnaise
  • 1/4 cup orange juice, fresh
  • salt and pepper, to taste
  • 1/2 cup sour cream
  • 6 6 in Flour tortillas