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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 3 hrs

Additional 12 hrs

Total 15 hrs

Ingredients

4 bone-in duck legs (approximately 8 oz / 225 g each; about 900 g gross total) (estimated edible portion: 510 g)
3 tbsp (45 ml) kosher salt
1 tbsp (15 ml) sugar
4 sprigs fresh thyme
2 bay leaves
4 garlic cloves, smashed
2 cups (480 ml) duck fat, or enough to fully cover the legs; clarified butter may be substituted if needed (estimated edible portion: 440 g)
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, prepared as below
1/2 cup (120 ml) salsa verde
Lime wedges, for serving (estimated edible portion: 30 g)
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 the duck legs dry. Mix the curing salt and sugar, then rub the mixture evenly over the legs. Place the thyme, bay leaves, and smashed garlic with the legs. Cover and refrigerate for 12–24 hours.
2. Rinse the cure from the duck legs and pat them completely dry. Heat the oven to 275°F (135°C).
3. Arrange the duck legs in one layer in an ovenproof pan and pour in enough duck fat to submerge them. Add the black pepper, cover the pan with foil, and bake for 2½–3 hours, until the meat is very tender and pulls easily from the bones.
4. While the duck cooks, make the pickled onion. Combine the rice vinegar, water, sugar, and salt in a jar. Add the sliced red onion and leave for at least 30 minutes at room temperature. Refrigerate leftovers for up to one week.
5. Remove the duck from the fat and let it cool until safe to handle. Reserve the fat for later use. Pull the meat from the bones and shred it; discard excess skin, or keep some to crisp if desired.
6. For crisped edges, heat a skillet over medium-high heat, add a little reserved duck fat, and briefly sear the shredded duck until browned in places.
7. Warm the corn tortillas in a hot skillet or on a comal until pliable. Fill each with shredded duck, pickled onion, avocado, cilantro, queso fresco, and salsa verde. Serve with lime wedges.