Pulled Duck Tacos
with Chipotle Tomato Salsa and Sweet Potato Fries
Our warm taco tortillas are piled high with tender duck confit and served in the traditional way with fresh tomato salsa. The flavours in this dish are balanced out brilliantly with pickled onions, fresh herbs, and a chipotle mayo dressing that takes this recipe to new taste highs! A great thing to make for your next ‘Taco Tuesday’ or to share with friends over the weekend, this recipe will bring the warm Mexican sunshine straight to your kitchen.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Confit Duck Legs
24
Red Wine Vinegar
(Contains Sulphites)
1
Baby Gem Lettuce
2
Medium Tomato
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
20
Chipotle Paste
1
Spring Onion
250
Sweet Potato Fries
½
Red Onion
1
Mayonnaise
1
Coriander
Not included in your delivery
1
Sugar for the Pickle
½
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Remove the confit duck legs from their packaging and place on a baking tray. Pop on the top shelf of your oven and roast until golden and crispy, 25-30 mins.
Chop the tomato into small 1cm pieces. Roughly chop the coriander (stalks and all), keeping a few sprigs to one side for garnish. Trim, then thinly slice the spring onion. Halve, peel and slice the red onion as thinly as you can. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways.
Pop the sweet potato fries onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then roast on the top shelf of the oven until golden and crisp, 18-20 mins. Turn halfway through. Meanwhile, place the red onion into another bowl. Mix in half the red wine vinegar, the sugar for the pickle (see ingredients for amount) and a pinch of salt. Set to one side.
Pop the chopped tomato into a large bowl. Mix in the spring onion, chopped coriander, the remaining red wine vinegar and a drizzle of oil. Season with salt and pepper. Squeeze in half the chipotle paste (add less if you don't like heat, this one's very hot!). Mix to combine and set to one side.
Pop the mayonnaise into a small bowl. Mix in the remaining chipotle paste and the water for the dressing (see ingredients for amount). Once ready, remove the duck from the oven and use a fork to pull the meat off the bone. Discard the bone.
Place the tortillas into the oven to warm through, 2-3 mins. Share the tortillas between your plates then pile everything on top! We started with the baby gem at the bottom, followed by the duck, the salsa, then the pickled onion! Finally, drizzle the mayo dressing all over the top and garnish with the leftover sprigs of coriander. Serve the sweet potato fries on the side. Dig in!
