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