Best Duck Confit Tacos Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
8 Tacos
Ingredients
  • 1 (7 ½-ounce) package shredded duck confit meat, pre-cooked and frozen or refrigerated
  • ½ jalapeño pepper, diced
  • 1 cup fresh or frozen cranberries
  • ¼ cup sugar
  • 2 limes, peels + juice, divided
  • 1 tablespoon water
  • ¼ cup apple cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup olive oil
  • ½ teaspoon ground cumin
  • 1 cup purple cabbage, thinly sliced
  • 6 to 8 corn tortillas
  • ½ cup fresh cilantro, diced
Directions
  1. Set a nonstick pan to medium heat. Add 2 tablespoons of oil and the duck meat to the pan.
  2. Cook over medium heat, until the meat is hot and browned in spots, about 5 minutes. Then, remove from the heat, and set aside.
  3. Finely dice ½ jalapeño pepper.
  4. In a small saucepan, combine the cranberries, diced ½ jalapeño pepper, sugar, peel of 1 lime, and 1 tablespoon of water.
  5. Set to low heat, and cook, stirring occasionally, until the sugar has fully dissolved, about 10 minutes.
  6. Add the apple cider vinegar, juice from ½ lime, ½ teaspoon of salt, and 1/4 teaspoon of pepper.
  7. Increase the heat to medium, and cook until all the cranberries have burst, another 10 minutes. Taste and correct seasonings.
  8. To prepare the cabbage slaw, in a medium-sized bowl, combine the olive oil, 2 to 3 tablespoons of lime juice, cumin, and 1/2 teaspoon of salt. Whisk well to combine.
  9. Add the purple cabbage, and massage with your hands until all the sauce is equally distributed.
  10. Set aside for at least 10 minutes to marinade — the longer the purple cabbage slaw will sit, the more its flavors will marry.
  11. To assemble the tacos, warm up the corn tortillas in the microwave or in a medium-sized pan.
  12. Top each tortilla with shredded duck confit meat, 1 to 2 tablespoons of the purple cabbage slaw, and 1 tablespoon of the spicy cranberry salsa.
  13. Add optional dabs of sour cream and jalapeño slices.
  14. Finish with a generous sprinkling of fresh cilantro. Serve with lime wedges.