• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Homemade Italian Cooking

Recipes, secrets and tips on how to cook a great Italian meal at home

  • Home
  • Recipes
    • All Recipes & Search
    • Appetizers
    • Bread & Pizza
    • Desserts
    • Meat & Fish
    • Pasta, Rice & Grains
    • Vegetables & Salads
    • A Cookbook
  • Videos
  • News & Events
    • Cooking Classes
    • Giveaways
    • Restaurant Reviews
    • Press
    • Product Reviews
  • Shop
    • Cookbooks
    • Ingredients
    • Kitchen Equipment
  • For Bloggers
  • About
  • Nav Social Menu

    • YouTube
Home » 15-minute Asian Duck Leg Confit Tacos with Hoisin, Spring Onions and Cucumbers

15-minute Asian Duck Leg Confit Tacos with Hoisin, Spring Onions and Cucumbers

July 5, 2016 by Cara Kretz Leave a Comment

Share

duck leg confit tacosDuck Leg Confit Tacos are the easiest and most delicious gourmet meal you can make in 15 minutes! The secret is to use D’Artagnan Duck Leg Confit. The precooked duck legs only take 10 minutes to heat up in a pan, including crisping the duck skin for cracklings! Nothing beats that crunchy bite of duck fat with the succulent dark meat.

duck leg confit cracklings

Pile the duck meat on a soft, steamed flour taco, and top with cucumber and spring onion for crunch and freshness.  The sauce is also important and very simple to make. Mix Hoisin with the juice of one lime, and a tablespoon of Sriracha.  The combination of juicy duck meat, fresh veggies and spicy, salty sauce is amazing!

Confit is a French cooking method for preserving meat. Basically the meat is submerged in tons of duck fat and slow braised for hours. The result is extraordinary – juicy dark meat that falls off the bone. There is an art to properly making confit. It needs the right spices and timing for different cuts of meat.  Perhaps the hardest part of making duck leg confit at home is getting enough duck fat to cover the duck legs. The recipe takes 4 cups of melted duck fat at least! Trust me, save yourself a ton of time, and just buy the precooked D’Artagnan Duck Leg Confit.  This way you know you are getting the best quality free-range Moulard ducks and the confit is cooked to perfection.

You can buy D’Artagnan Duck Leg Confit by clicking here to order.  Look for a sale, and stock up. They freeze well, and are wonderful to have on hand for a short notice meal.

You can also buy D’Artagnan Duck Leg Confit at Heinen’s Grocery Stores., one of the few store chains to carry D’Artagnan! We did a tasting at our local Heinen’s on Saturday and got rave reviews. Seeing how easy the duck leg is to warm up, and how good it tastes makes a difference to try new products.

Duck Leg Confit Demo Heinens

Tom was sous-chef for the day. We had a lot of fun and met many wonderful people who stopped by for a taste.  Hopefully the guy who makes homemade pizza in his man cave will invite us to his next party.

Duck Leg Confit Demo Heinens

duck leg confit
Print Pin

15-minute Asian Duck Leg Confit Tacos with Hoisin, Spring Onions and Cucumbers

Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Homemade Italian Cooking with Cara

Ingredients

  • 2 D’Artagnan Duck Legs Confit
  • 6 soft flour tortillas
  • 1 cup hoisin sauce
  • 1 tablespoon Sriracha Sauce or to taste
  • Juice of 1 lime freshly squeezed
  • 2 spring onions sliced into thin matchsticks
  • 1 cucumber sliced into thin matchsticks

Instructions

  • In a small bowl, whisk the hoisin, Sriracha and lime juice. Set aside to let flavors blend.
  • On the stovetop, heat a nonstick, large skillet over medium low heat. Place the duck legs skin-side down in the cold skillet. Cover the pan with a vented lid and cook until the skin starts to get crispy and some of the fat starts to render out, about 7- 10 minutes. Turn the leg over for 1 minute to heat that side. Do not overcook since the duck meat is already precooked and just needs to be warmed.
  • When the meat is done, remove it to a cutting board. To make cracklings, pull the skin off the duck leg, and place it back in the pan over medium heat to continue crisping. With two forks or your hands, pull the duck meat off the bone. Discard any fatty bits or cartilage. Drain on paper towels, and break into crispy pieces.
  • To assemble, place one third of the duck meat on a warm, steamed tortilla, add a heaping tablespoon of the hoisin mixture and garnish with cucumber, spring onions, and some duck skin cracklings.
  • Fold and eat immediately. Serve with a crispy Asian Cabbage Slaw, extra lime wedges and ice cold beer.
  • Note: a warm, fluffy tortilla, or pita bread is best to enjoy the full fatty, richness of the duck meat. The easiest way to do this is to wrap the tortillas or pita in a paper towel and microwave for 1 minute right before assembly. White bread with the crusts trimmed can be a surprisingly good alternative.
  • Serves 6

Filed Under: Meat & Fish, Recipe Index Tagged With: asian, confit, dartagnan, duck, tacos

Previous Post: « Weiner Schnitzel
Next Post: Grilled Leg of Lamb with Mint Sauce »

Reader Interactions

You might also like

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




four × 4 =

Primary Sidebar

Delicious Detox & Powerfoods Cookbook! BUY NOW

About Me

Welcome to my home kitchen! I'm Cara. Are you a busy foodie looking for fabulous recipes and menu ideas? This is the place for you. Learn my tips and tricks to being a great home cook. Food, family and love are everything. Read More…

Popular Recipes

Feast of the Seven Fishes: Lobster Arancini with Saffron Aioli Sauce

Lobster Arancini Cut to see inside

Lobster Arancini are a Sicilian delicacy!  The creamy risotto rice balls ...

Read More

Marisa’s Pasta Fagioli (Pasta Fazool)

pasta fazool

Pasta Fagioli or Pasta with Beans is a comfort food from my childhood. The ...

Read More

DAILY DETOX DRINK: Cranberry, Apple Cider Vinegar & Lemon Juice

Daily Detox Drink

Do you need to give your body a break from all the Christmas cookies, ...

Read More

Boost Your Immunity with this Great Detox Soup

Detox Soup

Are you stuck indoors and looking to make some healthy comfort food. This ...

Read More

All Pork Belly Porchetta Roast with Crispy Skin

All Belly Porchetta Roast

This is the King of Pork Roasts, or another way to put it a BACON ROAST! ...

Read More

Cioppino: A Special Occasion Italian Seafood Soup for Christmas Eve

Cioppino

Cioppino, an Italian Seafood Soup, is an experience to savor and enjoy with ...

Read More

Paella on the Grill

Paella

Spanish Paella is an amazing and easy homemade meal! Layers of seafood, ...

Read More

Appetizers

scallion pancakes

Scallion Pancakes with Ginger Dipping Sauce

Fried Polenta & Pesto

Amazing Fried Polenta Cakes with Pesto

See More →

Desserts

Slice of Three layer Chocolate Cake

Three-Layer Chocolate Cake with Chocolate Buttercream Frosting

Individual butter cake on plate

Warm Butter Mini-Cakes or 1000 Calories of Bliss

See More →

Meat & Fish

Chicken Piccata

Chicken Piccata: Pan-Fried Breaded Chicken Cutlets with Lemon & Caper Sauce

Crispy Pork Belly with Chinese Steamed Buns

Succulent and Crispy Pork Belly on Chinese Steamed Buns with Pickled Cucumbers and Hoisin Sauce

See More →

Pasta, Rice & Grains

Autumn Farro Salad

Autumn Farro Salad with Tart Cherries, Kale, Pecans, and Honeycrisp Apples

Paella

Paella on the Grill

See More →

Archives

Footer

Homemade Italian Cooking with Cara LLC.

Thanks for visiting my kitchen! Family, homemade Italian cooking, and traditions are important to me. My goal in writing this blog is to pass on our family recipes to the next generation, and hopefully inspire a few new great Italian home cooks. I'd love your feedback! Please send me your comments, suggestions and questions. To learn more about me click here →

or email me cara@homemadeitaliancooking.com

Copyright © 2021 · Foodie Pro & The Genesis Framework