Entree: United States – California – Duck Confit Tacos (Shredded slow-cooked duck leg meat served in corn tortillas with fresh California-style toppings)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 3 hrs

Additional 12 hrs

Total 15 hrs

Ingredients

- 4 duck legs, bone-in (approx. 8 oz / 225 g each)  
- 3 tbsp (45 ml) kosher salt  
- 1 tbsp (15 ml) sugar  
- 4 sprigs fresh thyme  
- 2 bay leaves  
- 4 cloves garlic, smashed  
- 2 cups (480 ml) duck fat or enough to cover the legs (can substitute clarified butter if necessary)  
- 1 tsp (5 ml) freshly ground black pepper  
- 8 small corn tortillas  
- 1 large avocado, sliced  
- 1/2 cup (120 ml) chopped fresh cilantro  
- 4 oz (115 g) queso fresco or crumbled mild farmer's cheese  
- 1 cup (240 ml) quick-pickled red onion (see below)  
- 1/2 cup (120 ml) salsa verde or roasted tomato salsa  
- Lime wedges for serving

Quick-pickled red onion:
- 1 medium red onion, thinly sliced  
- 1/2 cup (120 ml) rice vinegar  
- 1/2 cup (120 ml) water  
- 1 tbsp (15 ml) sugar  
- 1 tsp (5 ml) kosher salt

Instructions

1. Pat duck legs dry and rub evenly with the kosher salt and sugar mixture; tuck thyme sprigs, bay leaves, and smashed garlic under the skin and in the cavity. Cover and refrigerate for 12–24 hours to cure.
2. Rinse the cure off the duck legs and pat completely dry. Preheat oven to 275°F (135°C).
3. Place duck legs in a single layer in an ovenproof pan and cover with duck fat (legs should be fully submerged). Add black pepper. Cover with foil and bake 2.5–3 hours until meat is very tender and pulls easily from the bone.
4. Meanwhile, make pickled red onion: combine rice vinegar, water, sugar, and salt in a jar, add sliced onion, let sit at least 30 minutes at room temperature or refrigerate for up to 1 week.
5. When duck is done, remove from fat and let cool slightly. Reserve fat for later use or other cooking. Pull duck meat from bones and shred, discarding excess skin or keeping small pieces for crisping.
6. For crisped edges (optional): heat a skillet over medium-high, add a little reserved duck fat, and briefly sear shredded duck to develop browned edges.
7. Warm tortillas on a hot skillet or comal until pliable. Assemble tacos by layering shredded duck, pickled red onion, avocado slices, cilantro, queso fresco, and a spoonful of salsa. Serve with lime wedges.