Herbed Duck Confit Tacos with Citrus Salsa

This innovative dish marries the classic French duck confit with vibrant Mexican tacos, creating a delightful fusion of flavors. Tender, slow-cooked duck is nestled in warm corn tortillas and topped with a refreshing citrus salsa made from oranges, lime, and fresh herbs. The combination of savory duck and zesty salsa offers a unique dining experience that respects traditional culinary techniques while offering a modern twist. This recipe is gluten-free, making it suitable for those with dietary restrictions.

Ingredients:

• 2 duck legs
• 1 cup duck fat
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 corn tortillas
• 1 orange, segmented
• 1 lime, juiced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, finely chopped (optional)
• 1 avocado, sliced (for garnish)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 250°F (120°C).
2. Season the duck legs with salt and black pepper. Place them in a baking dish and cover with duck fat.
3. Cover the dish tightly with aluminum foil and slow-cook in the oven for 2.5 to 3 hours, or until the duck is tender and the meat easily pulls away from the bone.
4. Meanwhile, prepare the citrus salsa by combining the orange segments, lime juice, red onion, cilantro, jalapeño (if using), and salt and pepper in a bowl. Mix well and set aside.
5. Once the duck is cooked, remove it from the fat and let it cool slightly. Shred the meat, discarding the bones and excess fat.
6. Heat the corn tortillas in a dry skillet until warm and pliable.
7. Assemble the tacos by placing shredded duck on each tortilla, topping with the citrus salsa, and garnishing with avocado slices.
8. Serve immediately and enjoy the delightful fusion of French and Mexican flavors!