Duck confit tacos with a fresh cherry-orange salsa is the perfect summer meal! Whether you buy duck confit or make your own, this is a great dinner party recipe to impress your guests. This post is made in collaboration with LA VICTORIA® BRAND to celebrate #100YearsofLaVictoria!
I thought I had tried every kind of taco there is. Carnitas, cactus, even beef tongue.
That was until I partnered with LA VICTORIA® Brand to bring you these duck confit tacos.
Duck confit tacos? Nope, never had those. But I need to change that ASAP!
So here we are.
These duck confit tacos are inspired by a very fun occasion. To celebrate La Victoria’s 100th birthday, the brand is hosting four events in San Diego, LA, San Francisco, and Portland.
Each event will be a combination of food, music, and art. (The best things in life, am I right?) The events are supporting local artists and giving them a chance to win a very generous monetary prize.
The event in San Francisco was a hit, featuring these exact duck confit tacos from chef Gustavo Romero. It was created in celebration of the bold Mexican-inspired flavors of the West Coast (which I know all about from living in San Diego five years).
For these duck confit tacos, you can either buy duck confit or make it. Now, like a crazy person, I decided to make my own in 98 degree weather. I can strongly confirm to you: that was a bad idea.
Honestly, I would just buy it. Check a local butcher or artisan grocer. You could even buy it online. And if you can’t find it, sliced duck breast will work just as well. (Or chicken! Or beef! Or shrimp. Or tofu. Really, you could just use your favorite protein here. But duck is extra fancy.)
Then, fill either a jicama taco (used in the recipe) or a tortilla (what I used, cause #carbs) with the duck, LA VICTORIA® Cilantro Salsa Mild, a cherry-orange salsa made with LA VICTORIA® Fire Roasted Chiles, and avocado mousse.
The salsa, made with fresh cherries, orange segments, chiles, red onion, and lime juice, is amazing. That really takes these duck confit tacos to a whole new level and screams summer! I also love the Mexican marinade, which I am now using on everything. Forever.
Savory, rich duck confit is paired with a fresh cherry-orange salsa for a decadent, delicious, and different taco.
- 12 ounces duck confit
- Jicama slices
- Corn or authentic flour tortillas
For the Avocado Mousse:
- 1 ripe avocado
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
For the Marinade:
- 1/2 cup orange juice
- 2 ounces lemon juice
- 6 ounces avocado oil
- 1 teaspoon minced shallot
- 1 teaspoon minced garlic
- 1 tablespoon chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 ounces red wine vinegar
- Sea salt, pepper, and cayenne, to taste
For the Orange-Cherry Salsa:
- 1 orange, segmented
- 1/2 red onion, diced
- 4 ounces fire-roasted chiles
- 2 cups fresh cherries, pitted and diced
- 3 tablespoons lime juice
- Sea salt and pepper, to taste
- Make the salsa: Combine all of the ingredients in a bowl and set aside in the refrigerator until ready to serve.
- Make the marinade: Combine all of the ingredients in a mason jar and shake vigorously until combined.
- Make the avocado mousse: Mix all of the ingredients in a food processor until creamy and smooth. Set aside in the fridge until ready to serve.
- Make the tacos: In a hot pan, heat up the prepared duck confit until hot. Add some of the marinade. Place the duck confit in warm tortillas and top with the salsa, avocado mousse, and sliced jicama. Drizzle with a little more marinade. Top with fresh cilantro. Enjoy!
Leftover marinade makes a great salad dressing to a simple side salad.
And here’s a few things you may need for this recipe:
This post contains affiliate links but are always products I highly recommend & use myself!
Thank you to LA VICTORIA® Brand for this delicious Duck Confit Tacos recipe! Will you be joining us at the Portland event on July 13th? What are your favorite kind of tacos? Let me know in the comments below!