Duck Confit Tacos

Duck Confit Tacos combine the rich, savory flavors of traditional French duck confit with the vibrant, fresh elements of a taco, creating a unique culinary fusion. Perfectly complemented by a zesty slaw and a drizzle of tangy sauce, these tacos are a delightful twist on classic ingredients.

Ingredients

• Duck legs - 2
• Salt - 1 tsp
• Black pepper - 1/2 tsp
• Thyme - 1 tsp, dried
• Garlic cloves - 2, minced
• Duck fat or olive oil - 200 ml
• Corn tortillas - 4
• Red cabbage - 100 g, shredded
• Carrots - 50 g, grated
• Cilantro - 10 g, chopped
• Lime - 1, juiced
• Honey - 1 tsp
• Cumin - 1/2 tsp
• Sour cream or dairy-free alternative - 50 g

Steps

1. Prepare the duck confit by seasoning the duck legs with salt, pepper, thyme, and minced garlic. Place the duck legs in a dish, cover, and refrigerate for at least 24 hours.
2. After marinating, preheat the oven to 120°C (250°F). In a baking dish, submerge the duck legs in melted duck fat or olive oil. Cook in the oven for 2-3 hours until the meat is tender and falling off the bone.
3. Remove the duck legs from the fat and let cool slightly. Shred the meat, discarding the bones and skin, and set aside.
4. In a bowl, combine the shredded red cabbage, grated carrots, chopped cilantro, lime juice, honey, and cumin to make the slaw. Mix well and set aside for flavors to meld.
5. In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
6. Assemble the tacos by placing a generous amount of shredded duck on each tortilla, topping with the slaw, and finishing with a dollop of sour cream.
7. Serve immediately and enjoy!

Nutrition

• Calories: 600
• Protein: 35 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 45 g
• Saturated Fat: 15 g
• Unsaturated Fat: 25 g
• Water: 0.4 L

Health Benefits

• Duck is a good source of protein and essential fatty acids.
• Cabbage and carrots provide vitamins and antioxidants, promoting overall health.

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