Tender shredded duck, spicy mango chutney, fresh garnishes packed in warm tortillas for a flavorful meal.
# What You’ll Need:
→ Duck
01 - 2 confit duck legs (about 14 oz total), skin removed and shredded
→ Mango Chutney
02 - 1 large ripe mango, peeled and diced
03 - 1/2 small red onion, finely diced
04 - 1 red chili, deseeded and finely chopped
05 - 2 tablespoons brown sugar
06 - 2 tablespoons apple cider vinegar
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground cumin
09 - 1/4 teaspoon salt
10 - Zest and juice of 1 lime
→ Tacos and Garnishes
11 - 8 small corn or flour tortillas
12 - 1 small red onion, thinly sliced
13 - 1/2 cup fresh cilantro leaves
14 - 1/2 cup shredded red cabbage
15 - 1/4 cup crumbled queso fresco or feta cheese (optional)
16 - 1 lime, cut into wedges
# How to Make It:
01 - In a small saucepan, combine diced mango, half a red onion, chopped chili, brown sugar, apple cider vinegar, ground ginger, cumin, salt, lime zest, and juice. Simmer over medium heat, stirring frequently, for 12 to 15 minutes until thickened and jam-like. Remove from heat and allow to cool.
02 - Heat shredded duck confit in a skillet over medium heat for 5 to 7 minutes, stirring occasionally until warmed through and slightly crispy around the edges.
03 - Heat tortillas in a dry skillet or directly over an open flame for 10 to 20 seconds on each side until warm and pliable.
04 - Divide warm duck evenly among the tortillas. Top each with a spoonful of spicy mango chutney, sliced red onion, shredded cabbage, cilantro leaves, and crumbled cheese if using.
05 - Serve tacos immediately with lime wedges on the side for squeezing.
